SCRAMBLED EGGS WITH SHRIMP

Scrambled Eggs with Shrimp image

Provided by Mark Bittman

Categories breakfast, easy, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound raw shrimp, peeled
Salt and freshly ground black pepper
3 tablespoons peanut oil, butter or neutral oil, like grapeseed or corn
8 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup chopped scallions
Chopped fresh cilantro leaves for garnish, optional

Steps:

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.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams