Shrimp & Green Tea Deviled Eggs

Shrimp & Green Tea Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 1 tbsp. green tea powder
  • 1 tbsp. warm water
  • 2 tbsp. mayonnaise
  • 1/2 tbsp. sesame oil
  • 1 tsp. rice wine vinegar
  • Salt and pepper, to taste
  • 6 shrimp, medium
  • 1 tsp. lemon juice
  • 1 tsp. lime juice
  • 2 sheets rice paper
  • Additional green tea powder
  • 1/4 cup radish, finely chopped
  • 1 tsp. black sesame seeds

Directions

  1. Cut peeled eggs lengthwise, scoop yolks into bowl.
  2. Combine green tea powder and warm water. Let stand for 5 minutes. Add mayonnaise, sesame oil, rice wine vinegar, and salt and pepper. Mix until smooth.
  3. Cut shrimp in half horizontally and poach in simmering water for 2 minutes, remove and cool.
  4. Dice shrimp and toss with lemon and lime juice.
  5. Fry rice paper in hot oil and drain on paper towels, season with additional green tea powder and salt.
  6. To assemble: pipe egg yolk mix into whites, top with shrimp salad. Garnish with fried rice chip, radish and sesame seeds.

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