Shrimp Vindaloo Deviled Eggs

Shrimp Vindaloo Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1/4 cup thinly sliced onion
  • 8 oz. (1 cup) buttermilk
  • 6 large eggs, hard boiled, peeled
  • 2 oz. (¼ cup) vindaloo sauce
  • 1/2 cup all-purpose flour
  • Salt and pepper, as needed
  • 12 small cooked shrimp
  • 2 tbsp. coarsely chopped cilantro

Directions

  1. Cover onions with buttermilk. Let rest 10 minutes.
  2. Cut peeled eggs lengthwise, scoop yolks into bowl, set egg whites aside.
  3. Add 1/4 cup vindaloo sauce (recipe follows) to yolks and mix.
  4. Drain onions and toss with flour. Fry until crisp, then toss with salt and pepper.
  5. To assemble: pipe egg yolk mix into whites, top with shrimp, garnish with fried onions and cilantro.

Vindaloo sauce

Yield: 2 cups

  • 2 cups canned chopped tomatoes
  • 2 cups chopped onion
  • 4 oz. (1/2 cup) chopped dried apricots
  • 4 oz. white wine
  • 2 tbsp. Ras El Hanout spice blend
  • 2 tbsp. curry powder
  • 2 tbsp. chopped cilantro
  • 2 tbsp. olive oil
  • 1 tbsp. turmeric
  • 1 tbsp. chopped garlic
  • 2 tbsp. minced ginger
  • 4 oz. (1/2 cup) melted butter

Directions

  1. Cook all ingredients EXCEPT butter on medium-low heat until soft. About 20 minutes.
  2. Add ingredients to blender and process with reserved butter.

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