Favorite Recipes with The Rogue Chef

Fried Deviled Eggs with Avocado Filling and Blackened Shrimp

Yield: 12

Prep Time: 1 Hour

Ingredients:

16 Large Eggs

1 Large Avocado

1 C Mayonnaise

1 T Pink Salt

1 T Pepper

¼ C Fresh Squeezed Lime Juice

2 tsp Granulated Garlic

2 Ancho Chili Powder

12 21/25 Shrimp (peeled, deveined, and tail off)

4 T Butter

2 T Blackening Seasoning

1 T Olive Oil

3 C AP Flour

3 C Panko Bread Crumbs

8 C Peanut Oil

Instructions:

Fill a medium sized pot with water and bring to a simmer. Once the water is simmering, slowly lower 12 eggs into the water. Set a timer for 12 minutes. While the eggs are cooking, make a water bath to place cooked eggs in to stop the cooking process. Let eggs sit in a water bath until they are completely cooled, approximately an hour. Once cooled, peel and cut eggs in half lengthwise. Take the yolks out of the eggs and place them into a mixing bowl.

Cut the avocado in half and remove the pit. Take the pulp from the skin. Add avocado to the yolks, along with mayonnaise, salt, pepper, lime juice, granulated garlic, and ancho chili powder. Mix with a hand or stand mixer until smooth, cover with plastic wrap, making sure that the plastic touches the entire surface of the mixture to keep it from oxidizing. Set in the refrigerator to chill for later use. www.TheRogueChefBranson.com

In a saute pan on medium high heat, add butter and olive oil. While the pan is heating, toss shrimp in blackening seasoning until fully coated. Add the shrimp to the hot saute pan and cook until the shrimp are just done. This will only take a couple of minutes; overcooking will cause the shrimp to be rubbery. The shrimp can be served hot or chilled on the finished product.

Place the oil in a heavy duty pot or a small fryer and heat to 350º. While the oil is heating, set up a breeding station to prepare the reserved egg whites. Use one bowl for seasoned flour, a second bowl for egg wash (made with the 4 remaining eggs), and a third bowl for panko bread crumbs.

With one hand, gently dredge the egg whites in the flour. Use the other hand to put the egg into the egg wash. Finally, using the dry hand, cover the egg with panko bread crumbs and place into the hot oil; fry until golden brown. Place on a drying rack or paper towel to drain excess oil before filling.

Put cooled avocado filling in a piping bag with a star tip. Pipe filling (approximately 1 tablespoon) into the fried egg white. Place one blackened shrimp on top of the filling. Add paprika or thinned sour cream for garnish.

Don’t want to make this yourself?

Hire Chef Jeff, The Rogue Chef, in Branson, Missouri. He will make the perfect meal for you.