Eggs with shrimps
9 servings
60 minutes
Shrimp eggs are an exquisite signature recipe combining the tenderness of eggs and the rich flavor of seafood. This dish evokes images of Mediterranean cuisine, where shrimp symbolize sophistication and freshness. The white wine-based sauce adds depth to the flavor, while a light musky note from sautéed onions makes it warm and cozy. The texture is velvety and delicate with subtle marine hints. It cooks quickly but has a restaurant-quality finesse. A great option for a festive dinner or romantic evening. Best served with a crispy baguette or a glass of dry white wine that highlights the dish's marine character.
1
In a large pot, bring salted water to a boil and cook unpeeled shrimp for 2-3 minutes. Drain in a colander, reserving 450 ml of broth. Remove the heads and peel the shrimp, then cut the tails into 2-3 pieces.
- Shrimps: 350 g
- Salt: to taste
2
Boil the eggs hard, carefully extract the yolks.
- Chicken egg: 9 pieces
3
Heat oil in a pan, add finely chopped onion, and cook on low heat, stirring, for 8 minutes until browned. Stir in flour and cook, stirring constantly, for another 2 minutes. Then slowly pour in the wine followed by shrimp broth. Cook, stirring, for 5 minutes. Transfer to a bowl, season with salt to taste, and do not let it cool.
- Sunflower oil: 3 tablespoons
- Onion: 1 head
- Sunflower oil: 3 tablespoons
- Dry white wine: 5 tablespoon
- Shrimps: 350 g
4
Mix 7 yolks, shrimp, and 2-3 tablespoons of sauce. Cut thin slices from the bottom of the egg whites so they can stand. Fill them with the mixture using a teaspoon. Place in a single layer in a baking dish and pour the remaining sauce over. Bake for 5 minutes at 180 degrees.
- Chicken egg: 9 pieces
- Shrimps: 350 g
5
Sprinkle with two yolks sifted and serve immediately.
- Chicken egg: 9 pieces