I made shrimp scampi this weekend. It’s one of my favorite things to order when I go out to eat, but I’d never tried making it at home. Know what I discovered? It’s super easy to make! I followed this recipe that I found on Simply Recipes. It turned out great, if I do say so myself.
I decided to set aside six pieces of the shrimp and make shrimp scampi deviled eggs. One of the things I love about shrimp scampi is its lightness and simplicity. I didn’t want to weigh these eggs down with the standard ingredients that typically go into deviled eggs. I did keep the mayo, but left out the mustard and vinegar. Instead, I used lemon juice to add a little bit of zing. Plus the lemon juice stays true to the original scampi recipe.
While the creaminess is a unlike the shrimp scampi you serve with pasta, that is one of the features of these eggs. Light and creamy is the best way to describe them. So creamy the filling is almost dripping down the side.
I thought this set of nautical egg cups would be perfect for them. I LOVE these designs. The simple color scheme gives them an elegant look, I think. They look like they belong in a Pottery Barn catalog or something. They are my favorite set. As I’ve mentioned before, I grew up in California not far from the ocean, but now make my home in Arizona. I adore living in Arizona, but there is one thing I deeply miss. The seashore. These egg cups remind me a little of home. I garnished these with a little paprika to coordinate with the red in the egg cups. Sometimes I like to coordinate the garnish of my deviled eggs with what they’re served in. Call it a quirk.
I hope you enjoy!
- 6 large eggs, hard-cooked and peeled. For best results, use the steam method.
- 6 raw shrimp, shelled and de-veined
- 2 tbsp. olive oil
- 2 tbsp. butter
- ¼ tsp. minced garlic
- ¼ tsp. red pepper flakes
- ½ cup dry white wine (chardonnay)
- 1 tsp. parsley flakes
- 2 tsp. lemon juice
- ⅓ cup mayo
- Heat a saute pan on high heat and then reduce to medium high heat.
- Add olive oil and butter. Make sure bottom of pan is coated with oil and melted butter.
- Stir in garlic and red pepper flakes. Saute for about a minute.
- Add the shrimp and white wine. Stir to coat the shrimp.
- Increase the heat and boil the wine for 3-4 minutes. Turning shrimp once.
- Remove pan from heat and sprinkle shrimp with parsley flakes and 1 tsp. lemon juice.
- While shrimp is cooling, cut the eggs in half lengthwise, or cut off the tops if serving in egg cups.
- Remove yolks into a medium mixing bowl, Mash yolks with fork.
- Add mayo and 1 tsp. lemon juice. Mix until creamy.
- Dice shrimp once it has cooled and stir into egg mixture.
- Spoon or pipe mixture into egg whites. If piping, use a large round tip so that your shrimp doesn't get stuck in the tip. Garnish with parsley or paprika.