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.
- 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
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- Combine shrimp, olive oil, and jerk seasoning in a large bowl; allow to sit for 15 minutes.
- Skewer shrimp onto metal or wooden skewers and then grill until cooked through but not overdone.
Sweet Green Tomato:
- Dice the green tomato into very small pieces, and then toss with the granulated sugar and sea salt in a small bowl.
- Allow to sit for 15 minutes and then drain off any liquid.
- Cut eggs in half lengthwise and place the yolks in a food processor.
- Add the mayonnaise and mustard and then puree until extremely smooth.
- Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
- Place a shrimp on top of each deviled egg and then garnish with sweet green tomato.
- 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.
- 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.
*Some affiliate links can be found in this post.
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.