PINCHO DE HUEVOIn the realm of Spanish pinchos, these small toothpick delights, this unique combination brings together hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies. The result is a medley of flavors that's both interesting and unusual.
Egg and Seafood Skewer
PINCHO DE HUEVOIn the realm of Spanish pinchos, these small toothpick delights, this unique combination brings together hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies. The result is a medley of flavors that's both interesting and unusual.
Ingredients
MAKES 2 TAPAS (1 SERVING)
- Kosher or sea salt
- 2 small shrimp
- 2 teaspoons mayonnaise mayonesa
- 1 large hard-boiled egg halved lengthwise
- 2 pimiento-stuffed olives preferably Spanish
- 2 rolled anchovy fillets
Instructions
- Sprinkle the shrimp with salt.
- Bring a small saucepan of water to a boil over high heat.
- Add the shrimp, reduce the heat to low, and simmer until pink, 2 to 3 minutes.
- Drain, let cool, and remove the shell and the vein.
- Spoon 1 teaspoon of mayonnaise onto the yolk of each egg.
- Insert a toothpick in the center of the egg (with the egg white at the bottom), then add 1 shrimp on top of the egg, followed by 1 olive and 1 anchovy.
Notes & Wine Advice
Serve the skewers at room temperature, savoring the delightful combination of textures and flavors. Enjoy this intriguing and delicious egg tapa!