Deviled Shrimp And Truffles
Deviled Shrimp And Truffles
Category: Appetizers
Serving Size:
Shrimp Boil
Ingredients
- 2 whole lemons, halved
- 45 peeled garlic cloves
- 2 yellow onions – trimmed, peeled, chopped
- 1/2 cup whole black peppercorns
- 1/2 cup kosher salt
- 1/2 cup Crystal hot sauce
- 3 tablespoons sugar
- 8 teaspoons cayenne pepper
- 1/4 cup Zatarain’s crab oil
- 1/2 gallon water
- 2 1/2 pounds U10 shrimp
Instructions
Combine ingredients and bring to a boil. Boil for 10 minutes to combine flavors, before adding shrimp.
Cook shrimp until just done and then dump 1/2 - 1 gallon of ice into the pot to stop cooking.
Remoulade Sauce:
Ingredients
- 1 medium red bell pepper – roasted, peeled, seeded
- 1 medium poblano pepper – roasted, peeled, seeded
- 2 1/2 ounces yellow onions, diced
- 1 ounce green onions, chopped
- 1 ounce celery, diced
- 1/4 cup lemon juice
- 1/4 ounce fresh flat-leaf parsley, minced
- 2 cloves peeled garlic, minced fine
- 3 tablespoons Creole mustard
- 3 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1/2 tablespoon kosher salt
- pinch cayenne
- pinch freshly ground black pepper
- 3/4 cup 80/20 oil
Instructions
Place all ingredients except blended oil in the food processor and puree for 30 seconds. Slowly drizzle in oil while food processor is running to emulsify sauce. Chill.
Truffle Deviled Eggs
Ingredients
- 6 eggs – boiled and peeled
- 1/4 ounces grated parmesan cheese
- 2 teaspoons truffle oil
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
Instructions
Cut eggs in half lengthwise and remove yolks. Place yolks and remaining ingredients in the food processor and puree. Season lightly with salt. Pipe filling into egg halves, overfilling the egg. Chill.
Serve alongside the shrimp remoulade.
Cooking Measurements
1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon