Tuesday, June 2, 2009

SHRIMP AND VEGETABLE SCRAMBLE

My mom loves a good breakfast. For her birthday I thought it would be nice to prepare something special to start her day. This scramble served up with pommes Anna and some Neuskies bacon did the trick.

If you can find Neuskies bacon be sure to give it a try. It’s a bit on the pricey side but worth every penny. Remember to cook it “low and slow.” Cooking bacon over low heat will ensure that it is evenly cooked and crisp all around.

SERVES 3
1 small box cremini mushrooms, quartered
½ bunch asparagus tips, halved on a bias
9 shrimp, peeled and deveined
6 eggs, beaten
1-2 cloves garlic, finely chopped
1 tbs flat-leaf parsley, finely chopped
salt/pepper to taste
1/3 c olive oil

Combine the garlic, parsley and 1 tbs of the olive oil and set aside. Heat a large skillet over med-high heat. Once the pan is hot add the remaining olive oil. Following the same technique as in the veggie sauté, cook each of the vegetables and shrimp separately in batches until golden brown, about 1-2 minutes for the shrimp, 4 minutes for the asparagus and 7 minutes for the mushrooms. Remove from the pan and set aside. Once your last batch is cooked, return all other batches back to the pan along with the reserved parsley/garlic mixture, salt and pepper. Stir to combine and cook until heated through, about 1 minute. Add the eggs and cook while occasionally stirring until it reaches your desired doneness. Serve immediately.

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