Shrimp Stuffed Egg Appetizers Recipes

LINDA'S SHRIMP STUFFED EGGS

Steps:

• Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes.
• Take eggs out, and crack each one as you run under cold water, to peel off the shell.
• Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg yolks aside for now.
• In a bowl mix mayonnaise, mustard, onion powder, and lemon.
• Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well (so they are shredded and not in pieces).
• Repeat this step with the egg yolks too. (I hate big chunks of egg).
• Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix together well.
• Stuff egg whites with mixture.
• Put on a serving plate, and sprinkle with paprika to decorate.
• Cover with Saran Wrap, and chill until ready to serve.

STUFFED SHRIMP APPETIZERS

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15x10x1-in. baking pan., In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.