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Category: Seafood (Page 14 of 14)

Deviled Eggs Recipe

Ingredients:
3 tablespoons butter, soft
6 hard boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon-style mustard
1/4 teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooked. Scoop out the yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well.

For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.

Otherwise, fill the eggs with a teaspoon, creating a smooth mound. For a touch of color, dust the eggs with paprika.

Refrigerate until ready to use.

Variation: Deviled Eggs with Ham

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely minced ham to yolk mixture and increase mustard to 1 teaspoon. This adds 2.0 grams of carb.

Variation: Deviled Eggs with Smoked Salmon

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped smoked salmon, lox, or nova. This adds less than 1.0 gram of carb.

Variation: Deviled Eggs with Anchovies

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped, canned anchovies. This adds no carbs.


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Egg & Shrimp Salad Recipe

Ingredients:
18 oz package of precooked salad shrimp
7 large eggs
3/4 cup mayonnaise
1 celery stalk finely chopped
1 tablespoon dill pickle relish
1 tablespoon sweet pickle relish
1 tablespoon mustard
1/4 teaspoon garlic powder
1/4 cup finely chopped green onions
Salt & pepper to taste
2 cups shredded lettuce

Instructions:

Boil eggs. Peel and dice eggs. Mix all ingredients together, chill and serve over a bed of lettuce.

Makes approximately 4 servings.


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Green Goddess Dressing Recipe

Ingredients:
1 1/2 cup mayonnaise
4 anchovy fillets, mashed
4 spring onions, finely chopped
1 clove of garlic, crushed
1/4 cup flat-leaf parsley, chopped
1/4 cup chives, finely chopped
1 teaspoon tarragon vinegar

Instructions:

Mix all the ingredients together well. Makes about 1 2/3 cups.

0 g. Carbohydrates


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Beurre Blanc Sauce Recipe

Ingredients:
1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
Lemon juice

Instructions:

Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.

Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream. Season to taste with salt, pepper and lemon juice.

Good with artichoke, seafood and other vegetable dishes.

2 g. Carbohydrates


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Tuna and Celery Snack Recipe

Ingredients:
1 can tuna, drained
2 tbsp chopped pickle
2 tbsp diced onion
1 tbsp mayonnaise
Salt and pepper to taste
4-5 celery stalks

Instructions:

Combine tuna with pickles, onion, salt and pepper and mayonnaise. Spread on celery sticks, chill and serve.


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Egg Fu Yung Recipe

Ingredients:
6 eggs
2 tablespoons green onions, minced
1/2 teaspoon pepper
1 teaspoon salt
1 lb bean sprouts
1 cup crabmeat or shrimp cooked sauce
2 packets Stevia
3 teaspoon soy sauce
1/2 cup water

Instructions:

Beat eggs well. Add drained bean sprouts. With fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt, pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Mix all sauce ingredients and cook, stirring until thickened. Serve over the Egg Foo Yung.


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Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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Page 14 of 14

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