Devin Alexander's Scrambled Eggs with Sautéed Shrimp

Devin Alexander's Scrambled Eggs with Sautéed Shrimp
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary

Devin's Note: Years ago, I had brunch at the Bryant Park Grill in New York City. They had the most beautiful and scrumptious dish (I don’t remember the exact name, but it was something like Scrambled Eggs with Grilled Jumbo Prawns and Fresh Tomato Slices). They placed a tower of scrambled eggs (or in my case, scrambled egg whites) in the center of the plate. Perfectly grilled jumbo prawns hung from it and fresh tomato slices circled the plate. It was so memorable both because I’d never really realized how much I could enjoy shrimp with eggs before, and also because it just looked so good. Having thought about how to duplicate it, I created this twist on the flavor combo, and have been in love with it ever since.

This recipe from You Can Have It! by Devin Alexander. To order directly from the American Diabetes Association, click here.
  • Prep time
    5 min
  • Cook time
    5 min
  • Servings
    1 Servings
  • Serving size
    1 scramble
Breakfast Cooking for 1 or 2 Foodie Lunch Main Dish Quick & Easy Veggie Rich Comfort Food Seafood
Nutrition Facts

Nutrition Facts

1 Servings

  • Serving Size
    1 scramble
  • Amount per serving Calories 200

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 130mg
  • Sodium 410mg
  • Total Carbohydrate 10g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 32g
  • Potassium 390mg
  • Phosphorus 200mg

Choices/Exchanges: 1 Vegetable, 2 Nonstarchy vegetable, 3 Lean protein

Breakfast Cooking for 1 or 2 Foodie Lunch Main Dish Quick & Easy Veggie Rich Comfort Food Seafood
Ingredients

Ingredients

  • olive oil spray (preferably propellant free)
    spray
  • large white egg
    4
  • medium shrimp (peeled and deveined)
    3 oz
  • extra virgin olive oil
    1/2 tsp
  • garlic (freshly minced)
    3/4 tsp
  • fresh pico de gallo or fresh salsa
    1/2 cup
  • fresh cilantro (finely chopped)
    1 1/2 tsp
  • freshly ground black pepper (if desired)
    1 pinch
Directions

Directions

  1. Lightly mist a medium microwave safe bowl with spray. Add the egg whites. Set aside.

  2. Toss the shrimp with the olive oil in a small mixing bowl.

  3. Preheat a small nonstick frying pan over medium high heat. Remove the pan from the heat just long enough to lightly mist it with spray. Place the garlic and shrimp in the pan and cook, stirring frequently, until the shrimp are bright pink and cooked through, 2–3 minutes.

  4. Meanwhile, place a microwave safe plate over the bowl of egg whites and microwave the egg whites on low for 30 seconds. Continue microwaving them in 30 second intervals until they are just a bit runny on top. Then stir them with a fork, breaking them apart into large pieces. By the time you “scramble” and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, microwave them on low in 10 second intervals until just done.

  5. Add the eggs to the pan with the shrimp. Gently stir the eggs into the shrimp mixture until they are well combined. Transfer the shrimp and eggs to a serving plate or bowl and top them with the pico de gallo and cilantro. Season them with pepper. Enjoy immediately.

    Add the eggs to the pan with the shrimp. Gently stir the eggs into the shrimp mixture until they are well combined. Transfer the shrimp and eggs to a serving plate or bowl and top them with the pico de gallo and cilantro. Season them with pepper. Enjoy immediately.
Reviews