Shrimp make a delicious and dramatic garnish for stuffed eggs and adds B12 vitamins to any dish. Cooking the shrimp only until they are opaque and immediately cooling them will keep them sweet and tender.
1/2 pound (about 12) raw, peeled and deveined medium or large shrimp
6 large hard-boiled eggs, peeled and halved
1/4 cup mayonnaise (you can use a light variety if you prefer)
2 tablespoons sour cream
2 teaspoons Dijon mustard
1/4 teaspoon fine sea salt
Pinch cayenne pepper
2 tablespoons finely chopped dill, plus more for garnish
Bring a medium saucepan half filled with salted water to a boil. Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes. Immediately drain shrimp and cool under cold water. Pat dry.
With a small spoon, remove yolks from the eggs and place them in a food processor. Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill. Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl. Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don't mound the mixture in). Top each egg half with a shrimp and a small piece of dill. Place on a platter and serve immediately or cover and chill up to 8 hours.
Per serving: 160 calories (80 from fat), 9g total fat, 2g saturated fat, 270mg cholesterol, 630mg sodium, 2g total carbohydrate (0g dietary fiber, 1g sugar), 15g protein
Source: Whole Foods Market