Sunday, January 12, 2014
EGG & SHRIMP SCRAMBLE
1 small onion, chopped
1/4 c. chopped bell pepper
1 garlic clove, minced
3 T. butter, divided
5 oz. frozen cooked salad shrimp, thawed
8 eggs, lightly beaten
1/2 t. salt
1/4 t. pepper
1 c. shredded cheddar or colby jack
In a large skillet, saute the onion, bell pepper, and garlic in one tablespoon of butter until tender. Add shrimp. Transfer to bowl and keep warm.
In same skillet, melt remaining two tablespoons of butter. Add eggs, cooking and stirring until set. Stir in shrimp mixture, then season with salt and pepper. Sprinkle with cheese, then cover with lid and remove from heat until cheese has melted.
Makes four servings.
Notes: We double this for our family, using one large onion, and skip the salt.