Monday, August 15, 2016

Cajun Blackened Shrimp Deviled Eggs

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 Here's another one of my "Dressed to Impress" recipes.  A fantastic colorful presentation featuring Cajun Spiced Blackened Shrimp resting in the colorful bed of normal mustard based deviled egg stuffing.

I did add some sweet cream cheese to the stuffing to balance the flavors of the Cajun shrimp.  A little sweet and creamy flavor texture combines with the punch of Cajun.

And just to add a little more zing to the presentation (and flavor), I added a lemon basil leaf to the mix.

Wonderfully filled with flavor, certainly a "dressed to Impress" presentation and a glorious near one perfect Cajun bite!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Deviled Eggs

  • 12 Large Eggs, Hard-Boiled and Peeled
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Cream Cheese (Softened to room temperature)
  • 1 TBS Your Favorite Cajun Spice Mix
    24 Small to medium sized shrimp, peeled and deveined.  You can use the precooked version.
  • 3 TBS (half a stick) Butter
  • 2 heaping TBS Cajun Blackened Spice Mix
  • 24 sweet basil leaves (Lemon basil if you can find it)
  • Additional sprinkle of Cajun Spices for garnish
Cooking Directions
  1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  2. Use a fork to mash the yolks and mix in the mayonnaise, cream cheese and Cajun Spices.  Mix until completely smooth (I prefer to use a food processor).
  3. Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
  4. Arrange the eggs on a serving dish.  Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
    In a heavy bottomed large saute pan, melt the butter and add the Blackening spices.  Heat until the butter starts to pop.  Add the shrimp and saute for 3 minutes.  Stir and saute constantly during this time.  Be sure the shrimp are evenly coated.
  6. Remove from heat and drain excess moisture.
  7. Add one shrimp and one Basil leaf to the top of each Deviled Egg.
  8. Best to serve while the shrimp are still warm but taste just fine when cooled to room temperature. ..and of course, ENJOY!

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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