I saw this recipe in TAPAS: The Little Dishes Of Spain by Penelope Casas and bought it at Border’s this morning. Haven’t made it yet, but it’s on the to do list…
Stuffed Eggs with Shrimp
(GAMBAS CON HUEVOS RELLENOS)
This may seem like a complicated way to make "Stuffed eggs," but they are really much more than that-the eggs are coated with crumbs and fried, then served in a sauce that includes garlic, saffron, crushed pine nuts, and shrimp. A good part of the work can be done in advance. SERVES 6-8
¼ pound monkish, halibut, on fresh cod
Cooking Liquid
4 hard-boiled eggs, cut in halves lengthwise, yolks separated
Coarse salt
2 cloves garlic, peeled
2 tablespoons minced parsley
Few strands saffron
2 teaspoons pine nuts
2 tablespoons olive oil
1 teaspoon flour
1 small onion, finely chopped
1 small tomato, skimmed and finely chopped
Freshly ground pepper
Flour for dusting
1 egg, lightly beaten with I teaspoon water
Bread crumbs
Oil for frying
8 large shrimp, shelled or unshelled
2 tablespoons fresh or frozen peas
Cooking Liquid
1 sprig parsley
1 slice onion
Salt
4 peppercorns
1 small bay leaf
¼ teaspoon thyme
Water
Barely cover the monkfish with the cooking liquid. Bring to a boil, cover, and simmer for 10 minutes. Remove the fish and reserve ¾ cup liquid. Flake the fish with your fingers and mix with 2 mashed egg yolks and salt,
In a mortar mash to a paste 1 clove of the garlic, 1 tablespoon of the parsley, salt, saffron, and pine nuts. Reserve.
Heat 1 tablespoon of the alive oil in a medium skillet, add the flour, and cook until the flour becomes a light brown. Remove and reserve. Wipe out the skillet. Mince the remaining clove of garlic. Heat the remaining tablespoon of oil in the Skillet and sauté the minced garlic, the remaining tablespoon of parsley, and the onion until the onion is wilted. Stir in the reserved flour and cook for a minute. Add the tomato, salt, and pepper and continue cooking for 2 minutes. Transfer to a Processor or blender and beat until very finely chopped,
Fill the egg whites one-third full with the tomato mixture (reserve the rest), then fill with the fish mixture. Dust with flour, dip in the beaten egg, then coat with bread crumbs. [May be prepared ahead] Heat the oil at least 1/2 inch deep in a skillet and fry the coated eggs carefully until golden,
In a shallow serving casserole mix the ¾ cup reserved cooking liquid and the remaining tomato mixture. Add the pine nut mixture, the shrimp, peas, and stuffed eggs. Cook, uncovered, for 5 minutes. Tom the shrimp and cook 5 minutes more. Serve in the same dish.
1:43:06 PM 
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