Scrambled Eggs with Shrimp

Ingredients

• ¾ 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
• ½ cup chopped scallions
• Chopped fresh cilantro leaves for garnish, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    345 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 508 milligrams cholesterol; 685 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
2. 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.
3. 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.
4. When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.