Garlic Head Shrimp Boats - A devilishly better deviled egg. When family and friends stop by for those traditional holiday meals there seems to be a much larger array of side-dishes than at any other meal throughout the year. There's just something about Thanks Giving or Christmas get-togethers that somehow breeds side-dishes and one of them, invariably, is that '70′s favorite; Deviled Eggs. They're easy to make and you won't have to insist that your's are the best deviled eggs ever because everyone will already be telling you so! Get on the boat and go bold....and try my Garlic Head Turkey Chili too! It's a great solution for your holiday leftover turkey.
1. Clean, shell and devein the shrimps, chip the shrimps and reserve 4 chopped shrimps for garnish.
2. Mince the garlic and chop the green onions.
3. In a pot of boiling water boil the eggs for 20 minutes or until it reaches a hard cooked stage.
4. Once done remove and peel off the shell, and cut the eggs into half lengthwise, remove the yolks and keep it in a bowl.
5. Keep the egg whites separate for later use.
6. In a food processor or blender, blend the yolks along with mayonnaise, cream cheese, garlic head paste, minced garlic and salt.
7. Add the chopped shrimps and blend until you get a smooth consistency. Use the reserve shrimps for garnish.
8. Fill the mixture in a pastry bag and pipe the mixture in the reserved egg whites boat.
9. Garnish with chopped shrimp, green onion and, of course, a sprinkle of paprika.
10. Cover and refrigerate until ready to serve.
Someone's aunt's second cousin's sister-in-law's neighbor always brings them...and they always insist that they have the best recipe. This year you'll have them all beat when you pull up with my Garlic Head Shrimp Boats!
My Shrimp Boats make deviled eggs so much more devilish with a taste that's both smooth and garlicky. By using Garlic Head concentrated barbecue sauce you can actually eliminate some of the ingredients in traditional recipes...and replace them with some that aren't so traditional!