Jerk Shrimp & Sweet Green Tomato Deviled Eggs

Jerk Shrimp & Sweet Green Tomato Deviled Eggs | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I’ve eaten seafood and shellfish every single day for the past week, and it’s been absolutely heavenly. I’ve had flounder, mussels, clams, conch, amberjack, halibut, scallops, and tons and tons of shrimp. Sure, most of these things have been fried and not the healthiest, but I’ve sneaked in a few broiled varieties as well to give my expanding tummy an occasional break.

When Legion of Spice recently sent me a sample of their I’m A Jerk seasoning, I knew right away what I wanted to do with it. In my mind, Jerk Shrimp Deviled Eggs needed to become a thing, and the sooner the better. Thankfully the fish shops here in Corolla are abundant, so making this happen wasn’t too big of a deal. Although, beware, when you ask for one pound of shrimp, they’re going to give you two. Thankfully too many shrimp isn’t the worst problem to have.

I did learn that making deviled eggs in a house other than your own can be a bit difficult, to say the least. I had a hell of a time peeling a few of these eggs, due to the crappy light-bottomed pan they were cooked in on an electric demon stove. Really folks, if I can give one tip on how to become a better cook, my advice is to go gas. Electric belongs to the cavemen as far as I’m concerned.

The sweet green tomatoes were a last-minute addition to this recipe. B.O.B. Bob and I brought a bunch from home, and I was bound and determined to use them. They were still a little bit too sour, so I let them absorb some sugar and salt to balance out their flavor. They really made these deviled eggs pop, so whatever you do, don’t leave them out. If it’s not the right time of year for them in the area you live, or you can’t get your hands on them, try replacing them with mango, peaches, red tomatoes, or pickled red onion.

Jerk Shrimp & Sweet Green Tomato Deviled Eggs | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Jerk Shrimp:

  • 24 Shrimp, Peeled & Deveined
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 to 2 Tablespoons Jerk Seasoning

Sweet Green Tomato:

  • 1 Large Green Tomato
  • 1 Tablespoon Granulated Sugar
  • Pinch of Sea Salt

Deviled Eggs:

  • 12 Hard-Boiled Eggs
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Dijon Mustard

Directions:

Jerk Shrimp:

  1. Combine shrimp, olive oil, and jerk seasoning in a large bowl; allow to sit for 15 minutes.
  2. Skewer shrimp onto metal or wooden skewers and then grill until cooked through but not overdone.

Sweet Green Tomato:

  1. Dice the green tomato into very small pieces, and then toss with the granulated sugar and sea salt in a small bowl.
  2. Allow to sit for 15 minutes and then drain off any liquid.

Deviled Eggs:

  1. Cut eggs in half lengthwise and place the yolks in a food processor.
  2. Add the mayonnaise and mustard and then puree until extremely smooth.
  3. Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
  4. Place a shrimp on top of each deviled egg and then garnish with sweet green tomato.

Jerk Shrimp & Sweet Green Tomato Deviled Eggs | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Learn HERE how to hard-boil the perfect egg.
  • Sample the jerk seasoning you are using for this recipe and then make a decision on how much you want to add to the shrimp. Some jerk seasonings are spicier than others or have way more salt in them.

Improvements:

  • Consider using Legion of Spice’s I’m A Jerk seasoning in this recipe. Visit HERE and HERE to find out more about their seasonings and efforts to give back.
  • If green tomatoes are not available to you, consider replacing them with mango, peaches, red tomatoes, or pickled red onions.
  • The items below are handy to have around the kitchen when making deviled eggs.

Perfect Timers
Egg Platter

Jerk Shrimp & Sweet Green Tomato Deviled Eggs

Jerk Shrimp & Sweet Green Tomato Deviled Eggs

Ingredients:

    Jerk Shrimp:
  • 24 Shrimp, Peeled & Deveined
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 to 2 Tablespoons Jerk Seasoning
  • Sweet Green Tomato:
  • 1 Large Green Tomato
  • 1 Tablespoon Granulated Sugar
  • Pinch of Sea Salt
  • Deviled Eggs:
  • 12 Hard-Boiled Eggs
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Dijon Mustard

Directions:

    Jerk Shrimp:
  1. Combine shrimp, olive oil, and jerk seasoning in a large bowl; allow to sit for 15 minutes.
  2. Skewer shrimp onto metal or wooden skewers and then grill until cooked through but not overdone.
  3. Sweet Green Tomato:
  4. Dice the green tomato into very small pieces, and then toss with the granulated sugar and sea salt in a small bowl.
  5. Allow to sit for 15 minutes and then drain off any liquid.
  6. Deviled Eggs:
  7. Cut eggs in half lengthwise and place the yolks in a food processor.
  8. Add the mayonnaise and mustard and then puree until extremely smooth.
  9. Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
  10. Place a shrimp on top of each deviled egg and then garnish with sweet green tomato.
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I’ll be joining the Fiesta Friday Link Party today co-hosted by Judi@cookingwithauntjuju and Petra@FoodEatLove. Head on over HERE to see what everyone else is bringing to the celebration.




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  • What pretty little finger food, full of color and flavor! I don’t think it’s ever green tomato season in St. Louis, not at the supermarkets anyway. We have tomatoes in our garden though. πŸ™‚

    • Colleen Delawder

      Thankfully we have out own garden and grown tons of tomatoes Wendy!

  • What a great twist on the deviled egg! Great for a party!
    Thanks!
    Michelle

    • Colleen Delawder

      Thanks Michelle!

  • Judi Graber

    Not being a deviled egg fan (can you believe it? I make them all the time but won’t eat them) these look super delicious with that shrimp on top. I would happily just eat your topping πŸ™‚ Thanks for coming to Fiesta Friday #130 and have a great weekend.

    • Colleen Delawder

      Sorry to hear that you’re not a deviled egg fan Judi, but happy to hear you at least make them for others. Make extra shrimp for you!

  • thenotsocreativecook

    Hmm, I wonder how many of these I can eat in one sitting? πŸ˜€ These look beautiful and I bet they are delicious, too. πŸ™‚

    • Colleen Delawder

      All of them! πŸ™‚ Thanks for the kind words!

  • Natalie Browne

    This is such a great twist on deviled eggs. They look delicious!

    • Colleen Delawder

      They are Natalie…they are! Thanks!

  • What a fabulously creative topping for devilled eggs! And thanks to my neighbor I have green tomatoes with which to try the recipe!

    • Colleen Delawder

      You’re lucky to have such a nice neighbor! We didn’t get may tomatoes this year because of the weather, so I’m pretty much hoarding them all for me!

  • I am reading this before lunch and it makes me sooooo hungry looking at your pictures and reading the recipes. I am an avid seafood lover and jerk prawns sounds delicious and with green tomatoes? It sounds perfect! Thank you for bringing this to Fiesta Friday! πŸ™‚

    • Colleen Delawder

      So glad you like it Petra…they were pretty amazing!