Cajun Shrimp Deviled Eggs


Cajun Shrimp Deviled Eggs

Paying homage to my black South American roots by sharing a staple known to have a designated place in every family “kitchen.” Add a savory twist to your traditional deviled eggs with fresh herbs, lemon-pepper sauce topped with buttery Cajun-Creole shrimp! Go to recipe FOOD HAS SUCH A RICH AND CULTURAL HISTORY As far as I can remember, there is not a memory that is not centered on family reunions and food. It is notably the only tradition that has endured since our arrival in America. Food has been the bond for black families, in adversity and in celebration, tradition rings strong! This year, my family and I are celebrating June 19 in style! To that end, I will be preparing traditional barbecue-style meals using recipes from contributing food bloggers in the 2020 Juneteenth Cookout Takeover! You sent CAJUN SHRIMP DEVIL EGGS This Cajun-style deviled egg topped with juicy, plump shrimp will make you the guest of honor among your guests! When my husband and I tasted them, we indeed ate the whole dozen in about 15 minutes.

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We couldn’t stop eating them! If you’re a deviled egg fan like me, try these smoked salmon deviled eggs too! You sent These Cajun Shrimp Deviled Eggs were a hit with my Instagram followers. Many of my followers have done this multiple times. They are so easy to prepare and in fact, a real crowd pleaser! I definitely suggest adding the amount of hot sauce listed in the recipe, but adjust according to your taste. Plus, listen to your own taste buds and always season each layer, taste as you go and adjust to taste!


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9 hard-boiled eggs, peeled

1/3 cup mayonnaise

1/3 cup sweet relish

2 teaspoons yellow mustard

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Smoked paprika, for sprinkling

18 medium shrimp, peeled and deveined

2 tablespoons unsalted butter

2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain moresalt than others)


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Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.

Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.

Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.

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Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.

Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside. When ready to serve, top each deviled egg with 1 shrimp.

That’s it, all you have to do is Enjoy !

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