4 hard-boiled eggs, halved
1 tbls (15 g) 1/2 oz butter
salt and pepper
2 oz (50 g) shelled shrimps
775 g (6 oz) grits
1 tbls (15 g) 1/2 oz butter
salt and pepper
2 oz (50 g) shelled shrimps
775 g (6 oz) grits
mayonnaise
2 egg yolks
1/2 teaspoon english mustard powder
1/4 to 1/2 teaspoon salt
shake black pepper
2/3 cup (150 ml) 1/4 pt oil (cooking or olive)
1 to 2 tablespoons vinegar
1/2 teaspoon english mustard powder
1/4 to 1/2 teaspoon salt
shake black pepper
2/3 cup (150 ml) 1/4 pt oil (cooking or olive)
1 to 2 tablespoons vinegar
tartare sauce
2/3 cup (150 ml) 1/4 pt mayonnaise
1 tablespoon chopped parsley
2 teaspoons chopped capers
2 teaspoons chopped gherkins
1 tablespoon chopped parsley
2 teaspoons chopped capers
2 teaspoons chopped gherkins
method
1. Scoop out the egg yolks, keeping the whites intact, and mash the yolks with the butter, salt and pepper.
2. Chop 2 or 3 of the shrimps and mix into the yolk mixture.
3. Fill the egg whites with the yolk mixture, arrange them on a dish and top with the remaining whole shrimps.
4. To make the mayonnaise, beat the egg yolks and seasoning with a whisk. Add the oil a drop at a time until it has all been incorporated.
5. Beat in the vinegar to taste.
6. To make the tartare sauce, blend all the ingredients, including the mayonnaise, together.
7. Pour the sauce over the eggs and garnish with parsley, chives and cucumber.
2. Chop 2 or 3 of the shrimps and mix into the yolk mixture.
3. Fill the egg whites with the yolk mixture, arrange them on a dish and top with the remaining whole shrimps.
4. To make the mayonnaise, beat the egg yolks and seasoning with a whisk. Add the oil a drop at a time until it has all been incorporated.
5. Beat in the vinegar to taste.
6. To make the tartare sauce, blend all the ingredients, including the mayonnaise, together.
7. Pour the sauce over the eggs and garnish with parsley, chives and cucumber.
serving amount
serves 4
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