 |  |  |  |  |  |
| Copyright 2009-2010 Gulf Shrimp & More. All rights reserved. Rockford, IL/Lafayette, LA info@gulfshrimpandmore.com |
Very simple, yet very good! Easy to create different variations by adding diced
bell peppers, onions, or mushrooms. Shrimp...it's what's for breakfast!
bell peppers, onions, or mushrooms. Shrimp...it's what's for breakfast!
Shrimp & Eggs
1/2 lb Louisiana Gold Gulf shrimp
6 large eggs
1 tablespoon water or milk
Cajun seasoning to taste
hot sauce to taste
1 tablespoon butter
Mix the eggs with a tablespoon of water or
milk and beat.
Cut 1/2 pound of shrimp into thirds or quarters
and add to the beaten eggs.
Melt a tablespoon of butter in a non-stick skillet
over medium heat and add the shrimp and
egg mixture and scramble until the eggs are
firm with no liquid present. The shrimp will
cook fully with the eggs.
Season with a dash of Cajun seasoning and a
few splashes of hot sauce.
6 large eggs
1 tablespoon water or milk
Cajun seasoning to taste
hot sauce to taste
1 tablespoon butter
Mix the eggs with a tablespoon of water or
milk and beat.
Cut 1/2 pound of shrimp into thirds or quarters
and add to the beaten eggs.
Melt a tablespoon of butter in a non-stick skillet
over medium heat and add the shrimp and
egg mixture and scramble until the eggs are
firm with no liquid present. The shrimp will
cook fully with the eggs.
Season with a dash of Cajun seasoning and a
few splashes of hot sauce.
