Subj : Re: Deviled Eggs
To   : Ruth Haffly
From : Dave Drum
Date : Wed Sep 06 2023 05:59:04

-=> Ruth Haffly wrote to Dave Drum <=-

 BC> So if these are deviled eggs, what would make for angeled eggs?

 DD> This would be them - angel and devil are just two sides of the same
 DD> coin. Bv)=

 RH> I was of the impression that angel eggs were "deviled" without the
 RH> mustard or other sharp, biting ingredient.

Well these, as you can see from the ingredients list have both Dijon
(zippy) mustard and hot smoked paprike.  BvP=

 RH> BTW, I'll be "off the air" until early next week--got a quick trip
 RH> planned and I'm not taking my computer. Then, later in the month we'll
 RH> be on the road for a longer trip but do plan to take the computer.

Thanks for the "headzup". I take it our servived Idalia with all flags
flying. We'll hold your spot at the table.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charlie's Angels Pickled Shrimp
 Categories: Seafood, Appetisers, Chilies, Citrus
      Yield: 8 Servings
 
      3 lb Fresh shrimp
      6 qt Water
    1/4 c  Salt
      6 oz (2 pk)Zatarain's shrimp/crab
           - boil in bag
           +=OR=+
      2 oz Zatarain's liquid Shrimp &
           - Crab boil concentrate
      2 tb Black pepper
      1 lg Lemon; halved
      1 c  Wesson oil
    1/2 c  Olive oil
    3/4 c  White vinegar
      2 ts Salt
      2 tb Worcestershire sauce
    1/2 ts Tabasco Jalapeno Sauce
      1 lb Vidalia onion; sliced thin
      2 cl Garlic; minced
      2 tb Capers
      2 ts Celery seed
      3 md Jalapenos; seeded, minced
 
  In a large pot, bring the water, salt, crab boil, and
  pepper to a boil. Squeeze in the lemon juice and add
  the rinds. Pour in the shrimp, all at once. Bring back
  to boil, over HIGH heat.
  
  Boil 3 minutes...NO MORE.
  
  Remove from heat. Add 3-4 cups ice cubes to pot to
  stop cooking. Let stand 5-10 minutes. Remove shrimp.
  
  When cool enough to handle, peel, leaving last tail
  segment attached. Set aside.
  
  In a large bowl, stir together the remaining ingredients.
  Add shrimp to marinade. Toss to coat well. Cover tightly.
  
  Refrigerate overnight or up to two days, tossing
  occasionally in marinade.
  
  Drain. Serve on a large platter or decorative bowl
  lined with lettuce leaves.
  
  Garnish with a scattering of ripe olives.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Be not simply good; be good for something." -- Henry David Thoreau
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