This recipe is wonderful for breakfast or brunch. Heck…maybe even dinner. If you want to surprise your loved one with a little something different for breakfast in bed, this is sure to be a winner!
SHRIMP AND EGGS (serves 2 or 3)
Your Ingredients:
3 cups water
10 large uncooked shrimp (rinsed with peels on)
1-1/2 tsp Old Bay Seasoning
4 tbsp butter (not margarine)
1/3 cup of chopped scallions, washed
1/3 cup of grape tomatoes (washed and chopped with seeds and pulp removed)
6 eggs, slightly beatened
salt and freshly ground black pepper
3 oz cream cheese (cut into small cubes)
chives
PREHEAT oven to 400°F.
BRING 3 cups of water to a boil and add the Old Bay Seasoning along with the shrimp.
COOK the shrimp until they are just pink, about 2-3 minutes (DO NOT overcook) and remove from heat. Place some ice cubes into the pot (to stop cooking) and let the shrimp soak in the seasoned water for about 20 minutes. The longer they soak, the more flavorful they’ll get.
DRAIN, peel and devein the shrimp. Slice each one in half horizontally so that you have 2 pieces that look alike.
MELT butter in an ovenproof skillet and add the scallions and tomatoes. Sauté for about 5 minutes or until the scallions are softened.
ADD the slightly beatened eggs to your mixture, season with salt and freshly ground pepper and cook over low heat. Stir occasionally to keep egg mixture from browning until they are almost congealed (they’ll still have some liquid in them).
ADD the shrimp and cream cheese and stir to blend.
TRANSFER ovenproof skillet to the preheated oven and bake until cheese is melted and eggs are completely congealed.
Your Ingredients:
3 cups water
10 large uncooked shrimp (rinsed with peels on)
1-1/2 tsp Old Bay Seasoning
4 tbsp butter (not margarine)
1/3 cup of chopped scallions, washed
1/3 cup of grape tomatoes (washed and chopped with seeds and pulp removed)
6 eggs, slightly beatened
salt and freshly ground black pepper
3 oz cream cheese (cut into small cubes)
chives
PREHEAT oven to 400°F.
BRING 3 cups of water to a boil and add the Old Bay Seasoning along with the shrimp.
COOK the shrimp until they are just pink, about 2-3 minutes (DO NOT overcook) and remove from heat. Place some ice cubes into the pot (to stop cooking) and let the shrimp soak in the seasoned water for about 20 minutes. The longer they soak, the more flavorful they’ll get.
DRAIN, peel and devein the shrimp. Slice each one in half horizontally so that you have 2 pieces that look alike.
MELT butter in an ovenproof skillet and add the scallions and tomatoes. Sauté for about 5 minutes or until the scallions are softened.
ADD the slightly beatened eggs to your mixture, season with salt and freshly ground pepper and cook over low heat. Stir occasionally to keep egg mixture from browning until they are almost congealed (they’ll still have some liquid in them).
ADD the shrimp and cream cheese and stir to blend.
TRANSFER ovenproof skillet to the preheated oven and bake until cheese is melted and eggs are completely congealed.
SERVE on pretty dinner plates and use kitchen shears to snip chives over eggs for garnish.
Always Enjoy!
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