Doll Show Shrimp & Eggs
Submitted by Camas
Old Bay-seasoned shrimp folded into scrambled eggs with sautéed leeks, tomato, and cream cheese, finished in the oven until set. A fancy brunch-worthy egg dish that serves 3 in about 40 minutes.
YIELD
3 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the brunch dish that makes people put down their phones and pay attention to what’s on the plate.
Shrimp get a quick boil with Old Bay seasoning until just pink, then join softly scrambled eggs cooked with buttery leeks and fresh tomato in an ovenproof skillet.
Cubes of cream cheese get stirred in right before the whole thing finishes in a hot oven, melting into creamy pockets throughout the eggs.
Rich, elegant, and done in 40 minutes.
Pro Tips
- Don’t overcook the shrimp during the initial boil; they’ll cook a bit more in the oven, so pull them as soon as they turn pink
- Stir the eggs gently over medium-low heat and stop while they’re still slightly wet before adding the shrimp and cream cheese
- Use only the white part of the leek and slice it thin for the most delicate, sweet flavor
- Serve with crusty toast or warm biscuits to soak up every last bit
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Bring a pint of water to boil and add the Old Bay Seasoning and the shrimp.
Cook the shrimp until they are just pink.
Do not overcook the shrimp.
Drain and peel the shrimp, then cut each one in half.
Melt the butter in an ovenproof skillet, then add the leek and tomato.
Sauté gently for about 5 minutes, until the leek is softened.
Pour the eggs into the leek-tomato mixture, season with salt and freshly ground pepper, and cook over medium-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left.
Stir in the shrimp and the cream cheese.
Bake in the oven for about 10 minutes, or until cream cheese is melted and eggs are completely congealed.
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