Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp in Deviled-Egg Boats

16 large shrimp, cooked, peeled and deveined
1/2 teaspoon seafood seasoning
8 large eggs, hard-boiled, peeled and cooled
4 tablespoons mayonnaise or sour cream
4 teaspoons parsley, minced
2 teaspoons Dijon mustard (or to taste)
1 teaspoon vinegar
2 teaspoons green onions, minced
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon curry powder
3 drops hot pepper sauce (optional)
  parsley, chopped for garnish

In a small bowl, toss shrimp with seafood seasoning; cover and chill for 1 hour. Slice hardboiled eggs in half lengthwise and remove yolks. In a mixing bowl, mash yolks with a fork and add remaining ingredients. Spoon the yolk mixture into the egg white halves, mounding slightly. Top each egg half with a seasoned shrimp and wedge into yolk filling. Arrange on a platter, garnish with parsley and chill until ready to serve.

4 appetizer servings

Nutritional Value Per Serving
Calories 139, Calories From Fat 162 , Total Fat 10g, Saturated Fat g, Trans Fatty Acid 0g, Cholesterol 263mg, Total Carbohydrate 1g, Protein 10g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

Shrimp in Deviled-Egg Boats Download High-Resolution Image (JPG)

FFF Banner
Get Adobe Acrobat Reader