La Cocotte Verte

— Makes 8

Recipe courtesy of Luisa’s Catering

A delicious and easy appetizer for Easter or any other special occasion!

*Items marked in green are available from The Gourmet Corner

• 1/2 lemon
• 2 garlic cloves, peeled & slightly crushed
• 1 tablespoon red pepper flakes
• 1 turkish bay leaf
• A few sprigs of fresh parsley (plus additional for garnish)
• 1 tablespoon coarse salt
• 8 large shrimp (15 ct), peeled and deveined
• 4 hard-boiled eggs, peeled
• 3 tablespoons Delouis Aioli (or mayonnaise)
• 1/4 teaspoon Piment d’Espelette
  Piment d’Espelette for finishing
• “Sel de Camargue” Fleur de sel for finishing

Prepare shrimp cooking liquid by placing 1 quart water into a saucepan. Cut lemon in half, squeeze juice into water and add lemon half to pan. Add garlic, red pepper flakes, bay leaf, parsley and salt. Bring to boil.

Add shrimp and cook until they turn pink (about 30 seconds), drain and set aside.

Cut eggs in half and scoop yolks into a small bowl. Smash yolks with a fork and stir in aioli (or mayonnaise), piment d’Espelette. Pipe or spoon the egg yolk filling into the egg white halves.

Tip: before filling the egg white, slice of a tiny sliver off the bottom of the egg. This will prevent the egg from sliding around on the serving plate.

Plating

Thread 1 shrimp onto each skewer and stick end of skewer gently into each egg. Sprinkle serving plate with minced parsley and arrange eggs on plate. Sprinkle everything with a bit of piment d’Espelette and fleur de sel.

Tags: Appetizers, eggs

This entry was posted on Friday, April 23rd, 2010 at 11:27 pm and is filed under Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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