Deviled Quail Egg Shrimp Canapés

Made with hard-boiled quail eggs and cold boiled shrimp, you'll want to serve these tasty deviled quail egg shrimp canapés at your next party! 

When I came across a dozen already cooked quail eggs at my local grocery store the other day, discounted price even, I knew they were coming home with me. And then, in the very next refrigerated case there was another discounted item, a container of cold boiled shrimp. I couldn’t wait put them together to create a delicious appetizer. 

I debated about what to set them on, besides a flavored cream cheese (in my head, that was already a given) and finally settled on making blinis but if you want, you can serve these atop cucumber slices or even round toasted slices of baguette, depending on the size of your shrimp.

Shrimp Deviled Quail Egg Canapés

If you don’t have already hard-boiled quail eggs, you can follow my instructions in my Scotch quail egg post, but let the eggs boil for four minutes. It’s a bit of a faff but not cooking them all at once makes them easier to peel, in my humble opinion. The blini batter will make more than you need. Eat the extras like pancakes with butter and jam and/or syrup. 

Ingredients

For the spread:

1 green onion top (green part only)

3 1/2 oz or 100g cream cheese, softened

1 fresh lemon wedge for juice

freshly ground black pepper

For the blini batter:

1 1/2 cups or 188g all-purpose flour

3/4 teaspoon fine sea salt

3/4 teaspoon baking powder

1 cup or 240ml milk, at room temperature

1 large egg, at room temperature

1 tablespoon unsalted butter, melted and cooled

1 tablespoon unsalted butter, for the pan

For the toppings:

12 hard-boiled quail eggs, peeled

12 cold boiled shrimp, peeled

2 tablespoons mayonnaise

1 teaspoon yellow mustard

hot sauce, optional

Smoked paprika for garnish

Method

First, finely mince the green onion top and set aside a little bit for garnish. Mix the rest with the softened cream cheese and a good squeeze of fresh lemon. Give it a few good grinds of black pepper, stir then set aside. 

Next, make the blini. Whisk together flour, salt, and baking powder in a large mixing bowl.

In another smaller bowl, whisk the milk, egg, and 1 tablespoon melted butter together.  Pour the wet ingredients into the flour mixture and whisk until the batter is fully combined.

Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. 

Move to a paper towel-lined plate.  Repeat with the remaining batter until all the blini are cooked.

Halve the quail eggs and carefully remove the yolks to a small bowl.

Mash the yolks with a fork then add in the mayonnaise and mustard, continuing to mash and mix until you have a smooth mixture. Add a dash of hot sauce, if desired and mix again. 

Slice the shrimp in half lengthwise. 

To assemble the canapés, divide the cream cheese mixture between 24 blini arranged on a serving platter and spread it.

Top with a half shrimp followed by a half quail egg white. 

Use a piping bag or baggie with a corner cut off to pipe the yolk mixture back into the egg whites. 

Sprinkle with smoked paprika and the reserved green onion.

Enjoy! 

It’s Sunday FunDay and we are celebrating National Egg Month by sharing egg recipes. Check out all the links below.

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roastfrom Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Shrimp Pasta Primavera

This simple shrimp pasta primavera uses a mix of spring vegetables including asparagus, sugar snap peas, garden peas and spring onions. It’s a celebration of the season!

When we lived in Southeast Asia, the only asparagus we got in our local grocery stores was quite thin but they won my asparagus hating husband over. Turns out he had only ever been offered canned asparagus as a child and thought they were nasty. 

Fresh asparagus are completely different! In the States and in Jersey, Channel Islands, the asparagus are typically thick. The husband was unsure again but I’ve gradually won him over, especially when I cook them simply with a little butter and lemon. Or in a pasta dish like this Shrimp Pasta Primavera. 

Shrimp Pasta Primavera

If using fresh pasta instead of dried, cook 12 oz or 340g to serve four people. Regarding the peas: I prefer the frozen peas called petit pois because they are young and more tender, if you can find them. Do not, for love of all that is holy, use canned peas. This recipe is adapted from one on New York Times Cooking. 

Ingredients

1/2 teaspoon fine sea salt, plus plenty extra for the pasta boiling water

Freshly ground black pepper, more as needed

5 1/3 oz or 150g sugar snap peas

8 oz or 226g asparagus, ends snapped

2 tablespoons unsalted butter

1/4 cup or 23g thinly sliced green onion, white part only

10 oz or 285g peeled, cleaned shrimp

2 garlic cloves, finely chopped

9 oz or 255g fettuccine or tagliatelle

2/3 cup or 60g grated Parmigiano-Reggiano, at room temperature

1/2 cup or 123g crème fraîche or sub whole milk Greek yogurt, at room temperature

1 tablespoon finely chopped tarragon

3/4 cup or 113g frozen young peas, thawed

(To thaw the peas and cook them just enough at the same time, pour boiling water over them. When cool, drain the water and repeat. Drain again when cool and the peas are ready to add in at the end of the recipe.)

Optional garnish: tender pea sprouts

Method

Season the shrimp with salt and pepper. Set aside.

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, string and slice snap peas diagonally.

Trim the asparagus tips off, leaving them whole. Slice the asparagus stems into ¼-inch-thick lengths, also on the diagonal. 

Melt the butter in a large skillet over medium-high heat. Add snap peas, asparagus and green onions. 

Cook until the vegetables just start to soften, then add the shrimp. 

Cook for 3-4 minutes until the shrimp are pink throughout. 

Stir in the garlic and cook 1 minute more. 

Season with the salt and a few generous grinds of black pepper; set aside.

Drop the pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, according to the manufacturer’s instructions for dried pasta.)

Drain well and transfer pasta to a large bowl. Immediately toss the pasta with the shrimp and vegetables. Mix well. 

Add in the Parmigiano-Reggiano, crème fraiche, tarragon and peas and stir well. 

Season generously with more salt and pepper, if needed.

Return to your warm pasta pot, garnish with pea sprouts, if using, and serve immediately.

Enjoy! 

It’s Sunday FunDay and since spring has sprung, we are sharing recipes with asparagus and I am hosting! Check out all the links below. 

• Asparagus Farro from A Day in the Life on the Farm
• Asparagus Three Ways from Our Good Life
• Macaroni and Cheese with Asparagus and Prosciutto from Karen's Kitchen Stories
• Shrimp Pasta Primavera from Food Lust People Love
• Spring Risotto Topped with Shaved Asparagus from Culinary Cam
• Stir Fried Chickpeas and Asparagus from Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Creamy Shrimp Risotto - Instant Pot

Quick to cook but bursting with fabulous flavor, this creamy shrimp risotto is made in an Instant Pot, with garlic herb Boursin added for extra richness.

I love eating risotto of any kind. It’s always a welcome bowl of comfort food, especially as the weather starts to turn chilly. 

Some days I love standing next to the warm stove, ladling in stock and stirring until the arborio rice releases its starch and turns into creamy wonderfulness worthy of the time and effort. 

And some days I don’t! That is when I turn to my handy Instant Pot which makes an equally lovely bowl of risotto, comparatively speaking, in mere minutes. It’s creamy even without the Boursin but don’t skip that ingredient! It adds herbs and a subtle cheesiness that makes each spoonful so very good. 

Creamy Shrimp Risotto - Instant Pot

The weight of the shrimp is AFTER peeling and deveining. I buy the already deveined easy-to-peel ones without heads. I used Knorr shrimp cubes to make the stock. This recipe is adapted from one on Food Network.

Ingredients

1 shallot

5 cloves garlic

4 tablespoons unsalted butter

Fine sea salt and freshly ground black pepper

1 1/2 cups or 300g arborio rice

1/2 cup or 120ml dry white wine

3 1/2 cups or 840ml seafood stock

1 lb or 450g peeled and deveined large shrimp

3/4 cup or 85g frozen peas, thawed

1 Boursin cheese, 5.2 oz or 150g, at room temperature (see photo below)

Zest 1 lemon, divided

Optional to serve: grated Parmesan

Method

Mince the shallot and garlic. 

Set an Instant Pot to sauté on the medium setting. When the pot is hot, add 2 tablespoons of the butter, then add the shallot, garlic and a good pinch of salt and a few grinds of black pepper. Cook, stirring, until softened, about 3 minutes. 

Stir in the rice and cook until the rice is toasted, about 3 minutes. 

Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the sauté function. 

[As you can imagine, photos of that step were nothing but steamy blurs!]

Stir the seafood stock into the pot. 

Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. 

While the rice is cooking, season the shrimp with salt and pepper. 

When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.

Add the seasoned shrimp in a single layer on top to the pot along with the peas. 

Turn the Instant Pot to “warm” mode. Close the lid and let the shrimp cook for 5 minutes. (Set a timer as the Instant Pot will count up but, at least on mine, there’s no way to set it to go off warm at a certain time.) 

Stir the shrimp into the rice, close the lid and leave on warm for 5 more minutes. (Set another timer!)

Add in the Boursin, lemon zest and the remaining 2 tablespoons of butter to the risotto.

Stir until the cheese and butter are melted. 

Divide among bowls. Top with lemon zest. Serve with grated Parmesan cheese, if desired.

Enjoy!

It's Sunday FunDay and today we are sharing our favorite risotto recipes. Check out the links below. 

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Ballymaloe Potted Shrimp

A traditional Irish starter, this Ballymaloe potted shrimp recipe is from the Ballymaloe Restaurant cookbook, updated by Irish cooking teacher and doyenne Darina Allen. Flavored with garlic and lemon juice, this Irish recipe is fresh and so tasty. 

Unlike English potted shrimp, the Irish version doesn't have nutmeg which makes this my favorite potted shrimp. Not that I don't like nutmeg but I've always kind of thought it weird with shrimp. The Irish also use Atlantic shrimp instead of the Morecambe Bay brown shrimp typical in English potted shrimp. I used wild caught cold water shrimp which I thought might be close to the Irish ones. 

When Myrtle Allen opened Ballymaloe Restaurant in East Cork back in 1964, it was a revolutionary place, serving delicious recipes using only local seasonal ingredients. It would not be an understatement to say that Ballymaloe changed Irish food culture with that emphasis. 

Her daughter-in-law, Darina Allen, a chef in her own right, continued Myrtle’s legacy and expanded her reach when, along with her brother, she opened the Ballymaloe Cookery School in 1983. Darina is also a leader in the Slow Food Movement in Ireland. 

Darina's own daughter-in-law Rachel Allen is a well-known food writer, cookbook author and tv chef as well as also teaching at the Ballymaloe Cookery School. I'm pretty sure when you search "Irish chef," photos of the Allen family appear near the top of the list!

Ballymaloe Potted Shrimp

Darina says that this amount serves four as a first course – and it is rich because of the clarified butter - but two of us polished this off in no time. I anticipated that, as you can see, by only putting it in two little pots. If I were indeed serving four, I'd double the amounts. Although the recipe is originally from the Ballymaloe Cookbook, Darina also shared it online, in a tribute to Keith Floyd. 

Ingredients

1 small clove garlic

1/4 teaspoon fine sea salt

2 oz or 56g clarified butter or ghee, with extra as needed

1 teaspoon fresh thyme leaves (plus tender sprigs to garnish, if desired)

freshly ground black pepper

4 oz or 110g (about 1 cup) shelled, cooked salad shrimp

2 teaspoons fresh lemon juice

Method

Use the side of a wide knife to crush the garlic into a paste with the salt. I hit the garlic clove once then added the salt, which makes it easier to crush. 

Bring the clarified butter to a low boil along with the thyme leaves, crushed garlic and a couple of grinds of black pepper. 

Add the shrimp and toss for about 30 seconds. Set aside to rest. Season with a little more salt, if necessary and add the lemon juice. Stir to combine.

 

Pack the shrimp into little pots and pour over the clarified butter. 

Melt a little more ghee as need to just about cover the shrimp. Finish each pot with the tender end of a fresh thyme sprig. 

Put the pots into the refrigerator and leave to set. Potted shrimp will keep in the refrigerated for three or four days so they are a great make-ahead starter for dinner parties.

Remove the little pots from the refrigerator and leave to come to room temperature before serving with sourdough bread or sliced baguette.

Enjoy! 

It’s been seven great years posting recipes with my Fish Friday Foodie friends so I am sad to say that this will be our final group post. Many thanks to Wendy from A Day in the Life on the Farm who started this group and kept us motivated to add more seafood to our menu plans for so long. Today, in honor of St. Patrick’s Day, we are sharing Irish recipes. Check them out below. 

• Food Lust People Love cooked Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon
• Karen’s Kitchen Stories made Cod Soup
• Sneha’s Recipe has Dublin Lawyer(Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey
• A Day in the Life on the Farm is serving Irish Fish Cakes

Fish Friday Foodies is ending its run but our recipes can still be found on our Pinterest page! Check it out for more wonderful fish and seafood recipe ideas.

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