November 27th, 2017
From The Marine Stewardship Council, by Chef Charlotte Langley
Thaw the shrimp in the fridge overnight and pat dry before using.
Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 6 minutes
Remove from heat and shock immediately in a cold water bath. Tap each egg gently to loosen the shell.
Peel, cut in half and scoop out the yolks into a small bowl. Set aside.
Reserve 48 shrimps for garnish and fi nely chop the rest, then add to the yolks.
Add mayonnaise, lemon juice and zest, green onion, Old Bay and fennel seeds. Mix well with a rubber spatula.
With a small spoon, fi ll the egg white halves with yolk and shrimp mixture. Sprinkle with a little Old Bay then top with 2 shrimps and chopped green onion. Serve on your favourite platter.