Hard-boiled Eggs with Shrimp

Assemble these supplies:

• 1 pound shrimp, fresh or frozen 
• 1/2 celery stalk, chopped 
• 1/4 cup onion, chopped 
• 1 teaspoon salt 
• 9 eggs 

FOR THE SAUCE:

• 3 tablespoons olive oil 
• 1 medium onion, peeled and chopped 
• 3 tablespoons flour 
• 1/3 cup white wine 
• 1 1/2 cups water used for cooking the shrimp
• salt, to taste 

Steps in preparation:

1. If you are using frozen shrimp, prepare according to the directions on the package. For fresh shrimp, bring 3 cups of water to boil with the celery, onion, and salt Add the shrimp; bring to a second boil; remove from the heat and let stand 6 to 8 minutes. Pour off the water but reserve it; cool and remove shells.
2. Cook the eggs according to the preceding directions for "Way of Preparing Hard-boiled Eggs." Shell and cut each egg in half lengthwise. Remove and reserve the yolks.
3. For the sauce: Heat the oil in a skillet; fry the onion until it begins to brown (about 8 minutes). Add the flour and stir with a wooden spoon. Slowly add the wine; then the water, stirring continually for 5 min¬utes. Force through a sieve. Add salt Return to very low heat so the mixture will stay hot.
4. Mix 7 of the egg yolks with the shrimp. Place the egg whites on an oven-proof platter. You may have to cut a little piece from the bottom of the egg so it will be level and won't slide. Mix several tablespoons of sauce with the shrimp and fill each egg.
5. Bake in a 325° preheated oven for about 10 minutes. Garnish with the 3 remaining yolks, which have been mashed with a fork, and serve immediately.
6. SERVES 6.