Best Shrimp Stuffed Eggs Recipes

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SHRIMP STUFFED EGGS



Shrimp Stuffed Eggs image

I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a sandwich spread, like a tea sandwich. The time I posted is for using already cooked shrimp and already boiled eggs.

Provided by GinnyP

Categories     Lunch/Snacks

Time 10m

Yield 12 stuffed egg halves

Number Of Ingredients 6

1/2 lb baby shrimp, boiled, peeled, chopped fine (I buy them already cooked at Whole Foods)
1/8 cup mayonnaise
1 dash celery seed
1 dash kosher salt
1/2 tablespoon snipped chives
6 hard-boiled eggs, peeled

Steps:

  • In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives.
  • Halve eggs lengthwise; scoop out yolks (save for another use).
  • Fill whites with shrimp mixture.
  • Refrigerate before serving.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)



Cajun Shrimp Stuffed Jalapeno Peppers (Alligator Eggs) image

There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best I've ever come across. I got it off the internet years ago. It's great, and worth the effort.

Provided by Pokey in San Antonio

Categories     Vegetable

Time 1h10m

Yield 10-16 serving(s)

Number Of Ingredients 23

36 large jalapenos (roasted and peeled)
1/2 lb shrimp (cooked, deveined, and minced)
2 teaspoons mayonnaise
2 teaspoons chili sauce (prepared)
2 teaspoons capers (minced)
2 teaspoons green onions (minced)
2 teaspoons fresh parsley (minced)
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 3/4 cups all-purpose flour
3/4 cup beer (room temp)
2 eggs (room temp)
3 tablespoons green onions (minced)
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons lemon juice (fresh)
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons cayenne pepper

Steps:

  • Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
  • Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
  • For the stuffing: Mix all and chill for 1 hour.
  • Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
  • Heat peanut oil in fry pan or deep fryer to 350 degrees F.
  • Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
  • Drain on paper towels and season with salt or Tony's.

Nutrition Facts : Calories 174.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 86.7, Sodium 607.2, Carbohydrate 22.4, Fiber 2.3, Sugar 2.8, Protein 9.2

LINDA'S SHRIMP STUFFED EGGS



Linda's Shrimp Stuffed Eggs image

This appetizer is great for just about any social event... With the addition of the shrimp, everyone just raves about them. Try them, you won't be disappointed!

Provided by Lindas Busy Kitchen

Categories     Thanksgiving

Time 40m

Yield 24 serving(s)

Number Of Ingredients 6

12 eggs, hard boiled
1 (6 ounce) can shrimp, drained
1/3 cup mayonnaise (to taste)
1 tablespoon prepared mustard
1 teaspoon onion powder
1 teaspoon lemon juice

Steps:

  • Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes.
  • Take eggs out, and crack each one as you run under cold water, to peel off the shell.
  • Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg yolks aside for now.
  • In a bowl mix mayonnaise, mustard, onion powder, and lemon.
  • Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well (so they are shredded and not in pieces).
  • Repeat this step with the egg yolks too. (I hate big chunks of egg).
  • Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix together well.
  • Stuff egg whites with mixture.
  • Put on a serving plate, and sprinkle with paprika to decorate.
  • Cover with Saran Wrap, and chill until ready to serve.

Nutrition Facts : Calories 58.2, Fat 3.7, SaturatedFat 1, Cholesterol 117.9, Sodium 76.2, Carbohydrate 1.2, Sugar 0.5, Protein 4.7

EGGS STUFFED WITH HERBED SHRIMP



EGGS STUFFED WITH HERBED SHRIMP image

Categories     Shellfish

Yield 16

Number Of Ingredients 10

8 large eggs, hard-cooked*
1 can (4 ounces) tiny shrimp, drained
1/4 cup plain fat-free yogurt**
2 tablespoons chopped canned black olives
1 tablespoon chopped chives
2 teaspoons fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon dry mustard
1/4 teaspoon black pepper
Lettuce leaf, if desired
Sprigs of fresh thyme or chives, for garnish, if desired

Steps:

  • Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact. Mash yolks in a small bowl with a fork. Add shrimp, yogurt, olives, chives, thyme, dry mustard and black pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired. *To hard cook eggs: Cover eggs with cold water in a saucepan. Bring water to a boil. Lower heat; simmer for 10 to 15 minutes. Plunge eggs into cold water to stop cooking and to keep yolks from discoloring. **Tip: If you prefer, use fat-free mayonnaise, or use half fat-free plain yogurt and half mayonnaise. Nutritional Information Per Serving: Calories 50; Total fat 3g; Saturated fat 1g; Cholesterol 125mg; Sodium 100mg; Total carbohydrate 1g; Fiber 0g; Protein 5g; Vitamin A 4%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 4%DV *Daily Value (Tip: For less cholesterol, use only 4 or 6 cooked yolks.)

SHRIMP-STUFFED EGGS



SHRIMP-STUFFED EGGS image

Categories     Egg     Appetizer     Cocktail Party     Low Carb     Quick & Easy

Yield 12 halves

Number Of Ingredients 6

12 hard-cooked eggs, peeled
1 4-1/2 oz can small shrimp, drained
1/3 cup mayonnaise
1/3 cup finely chopped green onion
1 Tbl minced fresh ginger
2 tsp dark sesame oil

Steps:

  • Set aside 12 shrimps to use as garnish. Cut eggs in half length-wise. Remove egg yolks and put in a food processor with shrimp, mayonnaise, chopped green onion, ginger and sesame oil. Process until smooth (a few chunks are okay). Spoon yolk mixture back into the egg whites. Garnish each half with a reserved shrimp.

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