Kardea Browns Deviled Eggs with Fried Shrimp Delicious Miss Brown Food Network

If it's a Southern get-together, you better believe there will be deviled eggs on the menu. This recipe takes those beloved deviled eggs up one level by garnishing the tops with fried shrimp
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Deviled Eggs with Fried Shrimp
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 30 min (includes cooling time)
Active: 45 min
Yield: 2 dozen

Ingredients

Deviled Eggs:
12 extra-large eggs
1/3 cup mayonnaise
1 tablespoon sweet relish
2 teaspoons sour cream
2 teaspoons yellow mustard
2 teaspoons Miss Browns House Seasoning, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Chopped fresh dill, for sprinkling

Fried Shrimp:
24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on
1 cup whole buttermilk
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon kosher salt

Directions

Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer

For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.

Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.

For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.

Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.

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Kardea Browns Deviled Eggs with Fried Shrimp | Delicious Miss Brown | Food Network
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