Scrambled Egg With Shrimp
A Chinese restaurant dish provided by Mark Bittman.
- Ready In:
- 3⁄4 lb raw shrimp, peeled
- salt & freshly ground black pepper
- 3 3 tablespoons neutral oil, like grapeseed or 3 tablespoons corn
- 8 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1⁄2 cup chopped scallion
- chopped fresh cilantro leaves (to garnish) (optional)
- Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
- Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
- Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
- When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
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Made for the Culinary Quest 2014 - Altho you described this aptly as a 1-dish-meal, I took a different view as I awoke today. I scaled this easy-fix recipe down to 1 serving & enjoyed it for breakfast w/my juice & coffee. I used Icelandic baby shrimp vs a larger size. Man, it was so good & I felt so decadent starting my day w/your recipe. Having had my guilty pleasure alone, I expect I will share it w/Siggi & his brother for our weekly Sat brunch after their walk. Boy will they be impressed! Thx for sharing this recipe w/us. :-)