Deviled Eggs with Shrimp

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Most of the time, I leave sacred holiday food alone. I mean, why mess around with something you know is good? My family loves deviled eggs and they are mostly purists–nothing fancy, nothing crazy. But this year, I tempted fate by offering a variation on our usual deviled eggs featuring fresh, locally caught shrimp. We purchased the shrimp from Locals Seafood, a terrific, local company that brings us fresh, North Carolina seafood several times a week. The result was very tasty and beautiful!

A note about the shrimp shells. Use the opportunity to make some homemade seafood stock! Get double benefit from poaching the shrimp by reserving the poaching liquid, adding back in enough water to make a quart of liquid (or so–you don’t have to be exact). Add the shrimp shells, two stalks of celery , peppercorns and 1/2 onion. Simmer for 45 minutes, strain and let cool. Freeze for up to 6 months.

Deviled Eggs with Shrimp (makes 12 egg halves)

  • 12 medium raw shrimp, shells on
  • 1/2 lemon, cut into 4 pieces
  • 2 sprigs fresh dill
  • 6 farm fresh eggs
  • 1/2 cup real mayonnaise
  • Salt and pepper, to taste
  1. Put the shrimp, one sprig of dill and the lemon in a saucepan and cover with water. Heat shrimp over medium high until shrimp is pink and opaque. Do not overcook.
  2. Drain shrimp, let cool and remove the shells (save the shells for making seafood stock!).
  3. Leave shrimp in the refrigerator until you are ready for them.
  4. Put the eggs in the saucepan and cover with water. Bring water to a boil, then cover, turn off the heat and let the pot sit for 15 minutes.
  5. Drain the eggs and run under cold water to stop the cooking process. Leave the eggs in the refrigerator for 15 minutes or so.
  6. Peel the eggs. Cut each egg in half lengthwise and pop the yolks into a medium mixing bowl. Move the empty whites to a serving platter.
  7. Mash the yolks with a fork. Mix with mayonnaise, salt and pepper until smooth. Add more mayonnaise if needed. Scoop the egg yolk mixture into the egg white shells or use a piping bag, if you want to be fancy.
  8. Just prior to serving, top each deviled egg with one poached shrimp and a small piece of dill.
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Farmer’s Market Pasta Salad

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Have you reached veggie overload yet? You know, that moment in the summer when you look in your refrigerator and think, “how are we ever going to eat all this?” I’m not quite there, but I am ordering light on our produce box this week so we can catch up with what we already have. I’ll also be taking time to can and freeze some of our summer bounty for the winter.

This pasta salad recipe is great because it addresses two summer issues: it uses pretty much whatever vegetables you feel like bringing home from the farmer’s market (or have in your refrigerator) AND it does not require a lot of cooking, so your house will stay cool. It could easily be called “clean your refrigerator pasta salad” because that is what I did. This salad is fresh and light, but also filling. We used a pasta new to us called casarecce. It is chewy and substantial, but also fun-looking. We bought the Giada DeLaurentis brand from Target because it is organic (and was on sale). It was very good. You could use butterfly pasta, macaroni, dinosaurs or whatever shape suits you. We ended up using the last bits of local mozzarella and local smoked cheddar from a recent farmer’s market run. The smoked cheddar was especially great! Will definitely do that again!

You can make the vinaigrette dressing as it is here or you can substitute a white balsamic or rice wine vinegar. The peach vinegar was pretty terrific, but if you can’t find it, use what you have–no biggie. This is all about flexibility and creativity so use this recipe as a base and make it your own!

Farmer’s Market Pasta Salad (makes about 8 servings)

  • 6 ounces dry pasta (we used organic casarecce)
  • 1 pint cherry tomatoes, washed and halved
  • 3 scallions, chopped (white parts only)
  • 3 small yellow squash, washed and cut into matchsticks
  • 1 bell pepper, washed and diced
  • 1/2 cup fresh or smoked cheese, diced
  • 3/4 cup peach vinegar
  • 1/4 cup olive oil
  • 1 teaspoon spicy mustard
  • 1 generous tablespoon, raw, local honey
  • Kosher or sea salt and ground fresh pepper to taste
  1. In a large stock pot bring water for pasta to a boil. Cook pasta to al dent according to directions.
  2. While pasta is cooking, combine all chopped vegetables in a large bowl.
  3. In the bowl for a stick blender (or in a standard blender), combine vinegar, oil, mustard, honey, salt and pepper and blend well. Set aside.
  4. Drain pasta and add to vegetable mixture. Add cheese.
  5. Pour dressing over all and toss well to coat.
  6. Refrigerate for at least 4 hours or overnight.
  7. Serve cold.
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