Potrero Progressives: Shrimp-Stuffed Deviled Eggs and Mushroom “Caviar” on Toast Points


I think all of us suffer from our own form of haji, i.e. the inability to have people over at your house without stuffing them full of food, notwithstanding the 3 courses that will follow.

So I made deviled eggs, a relatively new discovery for me.  Until I became friends with Eric and Stacy, I’m not sure I ever ate a deviled egg in my life.  The shrimp-stuffed ones in New Orleans were simply ridiculous.  I also considered my recent obsession with mushrooms and made a little minced bite on toast.

Shrimp-Stuffed Deviled Eggs:

Ingredients:
1 dozen eggs, hardboiled such that the yolks are soft and the shells are easy to peel (I would explain how, but I failed)
1/3 cup mayonnaise (the soy kind works great, for your lactose-intolerant guests)
2 tbsp dijon mustard (plus more to taste)
2 teasp. apple cider vinegar
1 large shallot, minced
Paprika to taste (and make pretty)
12 oz. shrimp, shelled, de-veined, de-grossed

Bring a small pot of water to boil, then add the shrimp.  Cook until pink, about 2 min.  Remove, set aside to cool, then chop into pieces small enough to fit in an egg yolk-sized crevice.

Boil the eggs, peel, slice in half lengthwise, and remove the yolks.  Put yolks into a bowl.  Put cooked egg whites in fridge to harden.

Mash yolks with fork and add all ingredients.   Spoon the filling into the egg whites.  Pat yourself on the back for your abilities.

Mushroom “Caviar” on Toast Points:

Ingredients:
8 oz. mushrooms (cremini, bella, etc.), chopped into 1/4 inch pieces
2 tbsp unsalted butter
2 tbsp dry white wine
1 large shallot, chopped
1/4 cup half and half (or heavy cream)
lemon juice, salt & pepper to taste
brioche bread, thinly sliced, cut into triangles and toasted

Heat butter in skillet on medium high, then add shallots and cook till limp.  Add mushrooms and saute for a few minutes until very soft (add more butter).  Add the wine, cover, reduce heat to medium, and simmer for 5 min.  Uncover and simmer until most of the liquid is evaporated.  Add the cream, simmer a minute or two, and then season with lemon juice, salt, and pepper.

Serve on toast points.

Note: I also made a non-dairy version using olive oil and chicken broth (added at the same time as the wine) instead of butter and cream.  And a lot more salt.  Not nearly as good — I wonder if some sort of garlic powder or cayenne pepper or something flavorful would have helped.

Referenced Sources:
-http://www.epicurious.com/recipes/food/views/Southern-Deviled-Eggs-243228
-http://smittenkitchen.com/2009/12/creamed-mushrooms-on-chive-butter-toast/

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2 responses to “Potrero Progressives: Shrimp-Stuffed Deviled Eggs and Mushroom “Caviar” on Toast Points

  1. I think I shall tackle deviled eggs soon too – you’ve inspired me.

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