Huevos rellenos cajún con gambas

Ingredientes

• 10 boiled eggs (peeled)
• 1/2 cup mayonnaise (we used Primal Kitchen avocado oil mayo)
• 1 tablespoon dijon mustard
• 1 teaspoon hot sauce (we used Frank’s.)
• 1 tablespoon Cajun seasoning (plus 1 teaspoon - we used Tony’s creole)
• 1/4 teaspoon granulated sugar (optional)
• 20 medium shrimp peeled and deveined
• 2 tablespoons olive oil
• Pickled jalapeno slices (you could also use 1 jalapeno thinly sliced - seeds removed)
• fresh chives for garnish
• lemon wedges for garnish

Preparación

1. 1

   Halve eggs lengthwise. Remove the yolks and transfer them to a mixing bowl. Break up the yolks with a fork. Add mayo, mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning, mix until smooth. Chill the filling for 1-2 hours.

2. 2

   Season the raw shrimp with 1 tablespoon of the Cajun seasoning. Heat the olive oil in a cast iron or heavy-bottomed skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move the shrimp to a plate to stop the cooking process.

3. 3

   Using a pastry bag fitted with a large tip, pipe the yolk mixture into the whites. If you do not have a piping bag, use a Ziploc bag with a corner cut off. Top with a shrimp, a slice of jalapeno, and garnish with chives. Serve immediately with lemon wedges, or chill for up to 2 hours.