Shrimp Scramble

Rather than making eggs a siding to the main attraction, why not develop a filling meal around it, like this shrimp scramble.

Serves 3 to 4  Prep Time 10 minutes  Cooking Time 10 minutes

8 eggs, beaten lightly
3 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheese, divided
       (Cheddar, Colby, Monterey Jack, or a mixture of the three)
2 tablespoons butter
1 tablespoon garlic, minced
1/3 cup onion, chopped
1/3 cup green bell pepper, chopped
150 grams frozen shrimp, thawed and shelled
4 English muffins, halved, buttered, and toasted
1 orange, sliced into segments
     (Click to see How to Segment an Orange)
sliced green onions for garnish

1  Beat together eggs and heavy cream and season with salt and pepper. Add in half of the cheese and set aside.

2  In a nonstick pan, using a wooden spoon, sauté garlic and onions with butter until fragrant. Add chopped green bell pepper and cook for a few minutes until softened. Add in shrimp and cook until pink.

3  Pour in egg mixture and let it sit for a few minutes. Top with the rest of the grated cheese. When mixture starts to set at the bottom, move the wooden spoon around the pan, going in and around the sides of the pan frequently to form curds.

4  When mixture is half cooked but still slightly runny, transfer immediately to a plate. The remaining heat from the eggs will cook the rest of the mixture. Serve on top of an English muffin and fresh orange slices. Garnish with sliced green onions.

Photography by Patrick Martires| Food Styling by Sharlene Tan | Prop Styling by Paulynn Chang Afable

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