Kardea Brown’s Deviled Eggs with Fried Shrimp | Delicious Miss Brown

If it's a Southern get-together, you better believe there will be deviled eggs on the menu. This recipe takes those beloved deviled eggs up one level by garnishing the tops with fried shrimp 🍤 #KardeaBrown #FoodNetwork #DeliciousMissBrown #DeviledEggs #FriedShrimp Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax! Get the recipe ▶ https://foodtv.com/4aufULI Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Deviled Eggs with Fried Shrimp RECIPE COURTESY OF KARDEA BROWN Level: Intermediate Total: 1 hr 30 min (includes cooling time) Active: 45 min Yield: 2 dozen Ingredients Deviled Eggs: 12 extra-large eggs 1/3 cup mayonnaise 1 tablespoon sweet relish 2 teaspoons sour cream 2 teaspoons yellow mustard 2 teaspoons Miss Brown’s House Seasoning, recipe follows 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Chopped fresh dill, for sprinkling Fried Shrimp: 24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on 1 cup whole buttermilk Canola oil, for frying 1 1/2 cups all-purpose flour 1/2 cup plain yellow cornmeal 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon kosher salt Directions Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve. For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F. Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : http://watch.foodnetwork.com/ Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/ Follow Food Network on Twitter: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com Kardea Brown’s Deviled Eggs with Fried Shrimp | Delicious Miss Brown | Food Network https://youtu.be/M008OsQ6fro