Thousands of at-home chefs put their cooking skills to the test during the first-ever national Eggland’s Best “Your Best Recipe” Contest. This Monday, Devon Delany of Westport, CT sifted to the top with her Grilled Shrimp and Asparagus Avgolemono recipe, and was awarded $1,000 for creating the winning dish in the Appetizer Category.
“Eggland’s Best eggs are perfect to cook with because they are of the highest quality and freshness,” shared Delaney. “I am never disappointed with the results when I use Eggland’s Best eggs, which is why I was excited to pair them with shrimp in a twist on a Greek lemon egg soup.”
Contestants enhanced their favorite recipes by incorporating at least two Eggland’s Best eggs, which have 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D and double the amount of omega-3 fatty acids, when compared to ordinary eggs.
Recipes were submitted in four different categories: Breakfast, Appetizer, Main Course and Dessert. The following four dishes were revealed as the category winners competing for the $10,000 overall Grand Prize, which went to Donna Pochaday-Steinmach:
- Breakfast Category winner – Donna Pochoday-Steinmach of Morristown, NJ, who entered her Peach-Blueberry Bread Bake
- Appetizer Category winner - Devon Delaney of Westport, CT, who entered her Grilled Shrimp and Asparagus Avgolemono
- Main Course Category winner- Michael Barone of Hamden, CT, who entered his Korean Bibimbap Salad
- Dessert Category winner- Caroline Brody of Forest Hills, NY who entered her Chocolate Hazelnut Espresso Cookies
“We want to congratulate the Grand Prize and Category winners who were selected in the first-ever Eggland’s Best ‘Your Best Recipe’ Contest,” said Charles T. Lanktree, President and CEO of Eggland’s Best, LLC. “We are so impressed by the high caliber of recipes submitted in this year’s contest and are eager to highlight the 20 Semi-Finalist recipes on the Eggland’s Best website, as well as in a limited-edition e-cookbook, which will be launching in December.”
For more information and the chance to view the winning recipes visit www.EgglandsBest.com.
Eggland’s Best Grilled Shrimp & Asparagus Avgolemono
Prep Time: 10 mins
Cook Time: 15 mins
Yield: 4 servings
- 1/2 pound asparagus, ends trimmed
- 1/2 pound medium, uncooked shrimp, shelled, tails off
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- 1 teaspoon smoked paprika
- 3 cups seafood stock
- 2 lemons, juiced
- 3 Egglands Best eggs
- 2 tablespoons fresh dill
Brush asparagus and shrimp lightly with olive oil; season with salt and paprika and set aside.
Bring stock to simmer in a large stockpot over medium heat; add lemon juice and remove from heat.
Whisk eggs lightly in a large bowl. Add 1/4-cup warm stock slowly into the eggs, while whisking. Slowly add the egg blend into the stockpot and mix until smooth.
Return pot to low heat. Keep the sauce warm but do not simmer.
Grill asparagus and shrimp on a clean lightly oiled grill, grill pan or skillet until shrimp are pink and asparagus is al dente. Cut asparagus into 1 inch segments and add to the soup pot.
Remove soup from stove and fill small soup bowls or shot glasses with soup and top with shrimp. Serve while warm.
Notes & Suggestions:
You may replace seafood stock with chicken stock if desired.
Serving size 1 Serving. Calories 258, Fat 14g (49% calories from fat), Cholesterol 218mg, Sodium 992mg, Total Carbohydrate 8g, Dietary Fiber 1g, Protein 26g