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Oeufs Mimosa aux Crevettes

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

If you’re the type of person who loves American-style deviled eggs, this recipe is probably not for you. The flavors of this amuse-bouche are far more subtle than its American cousin. The yolk mixture can be prepared ahead of time, but the eggs should be stuffed at the last minute so the yolk mixture does not dry out on the surface.


3 medium (about 35 grams) shrimp
1 egg, hard-boiled, chilled
2 teaspoons mayonnaise
1 sprig chive, finely minced
4 leaves parsley, finely minced
fine salt and freshly ground white pepper, to taste
extra virgin olive oil, to taste

  • Peel the shrimp, except for the last segment of shell near the tail. Make a shallow cut down the back of the shrimp and remove the vein. Poach in boiling water for 30 seconds. Chill in cold water. Remove the last shell segment of 2 of the shrimp, leaving the tail shell intact, and set aside in the refrigerator until needed. Completely peel the remaining shrimp and mince.
  • Cut the egg in half lengthwise. Remove the yolks and set the whites aside. Crush the yolk completely with a fork and combine with minced shrimp, mayonnaise, chive, and parsley. Season with salt and pepper.
  • Fill the egg white halves with the yolk mixture and garnish each with a whole cooked shrimp. Place on individual serving plates and drizzle a couple of drops of olive oil on each.

Serves 2

Cuisine et Vins de France, July-August 2000, page 44.

To visit the à la carte web site - click here