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LOCATION: Recipes >> Breakfast / Brunch >> Scrambled Eggs 07

Print this Recipe    Scrambled Eggs 07

Scrambled Eggs with Shrimp and Garlic
Yield: 2 generous servings.

1/2 pound rock shrimp, peeled and cut into 1/2-inch pieces
sea salt
4 large eggs
2 tablespoons olive oil
2/3 cup garlic shoots, cut into 1-inch lengths, or 2 cloves garlic, crushed
to a paste, plus 1/4 cup sliced chives

Spread shrimp on a plate, and season generously with salt. Let sit
for 5 minutes. Crack eggs into a bowl, and set near stove.

Place a 12-inch nonstick skillet over medium-high heat. Add olive
oil. When it shimmers, add garlic shoots and saute for 1 minute.
(If using garlic cloves and chives, add at same time as shrimp.)
Add shrimp, and cook for another minute, just until they are opaque
on edges.

Working quickly, pour eggs into pan, and stir vigorously with a
wooden spoon or spatula. Eggs should just set but not dry.

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