Tasty Thursday

In celebration of Good Friday and Easter coming up, this week's Tasty Thursday recipe comes from our newly released and absolutely fantastic Southern Farmers Market Cookbook by Holly Herrick. This is a recipe everyone will love!

Chow-Chow Deviled White Shrimp and Farm Fresh Eggs
To cook the eggs
6 fresh eggs, at room temperature
Water to cover

To cook the shrimp
10 to 12 white shrimp, shells on
3 sprigs fresh thyme
1 bay leaf
1 tablespoon salt
1⁄4 cup good-quality dry white wine
Water to cover

For the filling
Reserved yolks from the cooked eggs
2 tablespoons chow-chow (look for a locally canned variety at your farmers market)
Dash of red wine vinegar
1 tablespoon mayonnaise
1⁄2 teaspoon Dijon mustard
Salt and freshly ground pepper
10 chives, cut into 1⁄2-inch lengths, to garnish

Place the eggs in a single layer in a medium-size pot. Cover with tepid tap water. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover, and allow the eggs to sit in the hot water for exactly 17 minutes.

Meanwhile, in a deep skillet, prepare the shrimp. Combine the shrimp, thyme, bay leaf, salt, wine, and enough water to cover. Bring to a boil over high heat, reduce to a simmer, and cook until the shrimp are just opaque in the center, about 3 minutes; drain. When cool enough to handle, peel and discard the shells. Coarsely chop eight of the shrimp; cut the other shrimp into 1⁄2-inch lengths to garnish the top of the eggs; set both aside.

After the eggs have stood in the water for a full 17 minutes, remove them from the water (but don’t pour the water out), and transfer the eggs to a bowl of ice water. Chill for 2 minutes. Put the eggs back in cooking water and bring the cooking water up to a boil for 10 seconds; then return the eggs to the ice water. Chill for 15 minutes before peeling.

Once they have chilled, peel the eggs and cut each in half lengthwise. Carefully scoop out the yolks, smashing and blending them thoroughly with a fork in a small bowl. Set aside the egg white halves.

Whisk all the remaining filling ingredients except the shrimp and chives into the egg yolks. Taste carefully to verify seasoning. Fold in the chopped shrimp. Scoop a generous tablespoon of filling into each egg-white half, topping each with reserved shrimp pieces and 3 to 4 chive cuttings for garnish. Chill and serve within several hours.

Serves 12