HUEVOS RELLENOS de GAMBAS
(Deviled Eggs with Shrimp)
Submitted by Dee Oden
“Huevos rellenos are a popular tapa in Spain. Made with the standard yolk and mayonnaise, they contain a twist – finely-chopped shrimp.
Prep time: 15 minutes
Cook time: 10 minutes
12 hard-boiled large eggs
4-5 pitted green olives (or you can use pimento-stuffed)
¾ lb. medium sized shrimp, boiled & peeled
4-5 Tbsp tomato sauce
Salt & Pepper to taste
Spanish sweet paprika for garnish (optional)
Prior to cooking the shrimp, rinse thoroughly and put into a small saucepan. Cover with water and boil for about 5 minutes. Immediately remove from the stove and pour out the water. Place the shrimp in a bowl of cold water to cool quickly; peel and refrigerate.
Hard-boil the eggs & let them cool. Peel and cut the eggs in half lengthwise and remove the yolks. Place yolks in a small mixing bowl and mash with a fork so they are crumbly.
Finely chop the olives & the shrimp and put into a mixing bowl. Add a few tablespoons of tomato sauce & mix. Add the mayo & half the crumbled eggs yolks to the mixture gradually, being careful not to add too much mayo. Add salt/pepper taste.
Spoon the mixture into each egg half & place on a platter to serve. Carefully dust with the paprika, if desired.