Scrambled Eggs with Shrimp & Sherry
I always cook this recipe for breakfasts, my kids and husband, they all love it.
Yield
6 servingsPrep
8 minCook
7 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | tablespoon |
ginger
finely chopped fresh |
|
| 1 | cup |
shrimp, cooked
peeled |
*
|
| 1 | tablespoon |
sherry
or water |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
finely chopped |
|
| 15 | ml |
ginger
finely chopped fresh |
|
| 237 | ml |
shrimp, cooked
peeled |
*
|
| 15 | ml |
sherry
or water |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Heat the oil in a skillet over moderate heat.
Add the garlic and ginger and sauté 1 minute.
Add the shrimp and sauté 1 minute.
Beat the eggs, sherry, and soy sauce together and add to the skillet.
Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer.
Sprinkle with sliced scallion.
Serve immediately.
