JIMMY'S PINEAPPLE SALSA DEVILED EGGS |
Jimmy´s Pineapple Salsa Deviled Eggs
12 hard-cooked large eggs, peeled
1 ˝ cups Jimmy’s Pineapple Salsa
6 ounces (about ˝ pound) raw shrimp, peeled, diced
˝ tsp. ground cumin
2 Tbs. chopped fresh cilantro
2 small green onions, thinly sliced
1 jalapeno, thinly sliced (leave seeds)
Cut off a small slice from both small ends of each egg (so they’ll stand upright)
And halve eggs around their equator. Crumble yolks into a small bowl. Set yolks and whites aside.
Bring Jimmy’s Pineapple Salsa to a simmer in a small skillet over medium-high heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in shrimp; cook until just opaque, 1 to 2 minutes.
Transfer to a medium bowl; stir in cumin, cilantro and onions, then yolks. (The filling and egg whites can be covered separately and refrigerated overnight.)
When ready to serve, spoon the shrimp mixture into whites, garnish each egg with a jalapeno slice and arrange on a large platter. Makes 24 deviled egg halves.
The egg stuffing is also great on crackers or baguette slices.
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