SERVES: 24 pieces
• 1 dozen eggs
• water to cover
• 12 large raw peeled shrimp, cut in half lengthwise (see hints below)
• Cajun spice rub as needed (approx. 1 Tbs)
• 1 Tbs olive oil for sauteing shrimp
• approx. 1/3 - 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 5-6 shakes Tabasco
Get a dozen large eggs going in a large pot on the stovetop in just enough water to cover and, just as the water comes to a boil, adjust the heat so it stays at a nice gentle simmer and immediately set the timer for exactly 12 minutes.
If you're using larger shrimp cut them in half lengthwise, and then generously season them with the Cajun spice rub, and saute them in a nonstick pan on the stovetop in a little olive oil. They'll only take 2-3 minutes to cook and then once they are cooked through, put them on a plate and pop that into the fridge to cool down.
Carefully drain the eggs and run cold water over them when they're done. And then carefully peel the eggs, slice them in half lengthwise and gently add the yolks to a medium sized mixing bowl.
Add 1/4 -1/3 cup mayonnaise to the egg yolks to start, add 2 tsp Dijon mustard and 5 - 6 shakes of Tabasco and use a rubber spatula to mash that up. Use your judgment for how much mayonnaise to add, it should be nice and soft when it's done.
Then use a spoon or a pastry bag to fill each half egg, sprinkle a little paprika over the top if you like, and finish by placing 1 piece of shrimp on top of each egg.
If you're using smaller shrimp, count on one per serving (24 instead of 12).
Keep everything separately wrapped and cold (don't stuff the eggs) until you're ready to serve the eggs.