darcydiva Hello My Friends and a Fabulous Friday To All!!! Im so looking forward to our long weekend, how many of you out there feel the same? I see those hands, all of them!!! LOL Just be safe and be kind and make some fabulous memories!!! There are so many folks out there that you really dont know where they stand on things, they want to always be politically correct (theres nothing wrong with being nice, but dont be wishy-washy). The one thing youll always get from me is the truth on where I stand, especially on God!!! You my love me or hate me, but I pray you love me and the Jesus I serve most of all!!!! If you get nothing else from my posts every day, I hope you walk away knowing about Jesus. Hopefully one day youll know Jesus, if you dont already!!! My prayer is to live my life in such a way that those around me would be drawn to Jesus and that we would all draw closer in our walks with the Lord...really, hes our only hope!!! If someone will tell you about or show you the love of Jesus, I would call them a true friend...I pray thats what youll see me as and I pray you love Jesus more and more each day!!! Need Something yummy for the up coming holiday? I have something delish for your party or get together on Monday. These little sandwiches are sooooo good, youll be eating one right after another and you wont have any left, Im sure of it!!! Ok, So Lets Go Have Some Fun In The Kitchen, But Make It Quick, Because Youve Got Some Life To Live!!! Big Happy Darcy Diva Hugs!!! Shrimp and Deviled-Egg Salad Rolls Ingredients • Kosher salt • 1 pound large shell-on shrimp, deveined • 6 large eggs • 2 ounces slab bacon or 2 strips thick-cut bacon, finely diced • 1/4 cup plus 2 tablespoons mayonnaise • 1 tablespoon hot sauce • 2 teaspoons dijon mustard • Freshly ground pepper • 4 butter lettuce leaves, halved • 2 vine-ripened tomatoes, cut into 8 slices • 4 top-loading hot-dog buns, halved crosswise • 2 scallions, finely sliced Directions Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle. Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes. Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels. When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute. Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.) To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions. Thought For The Day: Hang on for dear life, because Life is dear!!!
Posted on: Fri, 29 Aug 2014 13:31:03 +0000
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