Scrambled Eggs With Shrimps

My sister Giselle used to work in the Embarcadero area in San Francisco. There is a small Chinese restaurant a block away from her office and it is where they always eat for lunch. She brought me this Scrambled Eggs with Shrimp dish one day from work. I never thought that eggs with shrimp would taste so heavenly, but it does. (My personal opinion, of course. :)) If you are an egg and a shrimp lover, this dish is for you. You can make different variations of this dish, make it as complicated as you want by adding veggies or spices. I for one prefer it just the way it is.

You can use pre-cooked shrimp in this recipe but you wouldn't get the wonderful shrimp taste in the eggs so it is better to use fresh shrimps. If you like, you can add onions or tomatoes, you can saute the chopped onions or tomatoes first before adding the shrimp. This is good for breakfast or if you're like me, any time of day. :)

Scrambled Eggs with Shrimp

1/2 pound cleaned shrimp

1 tsp sherry
1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tbsp oil
6 eggs,beaten

Combine the sherry, cornstarch, salt and pepper in a bowl and mix well.

Add the shrimp to the marinade mixture and let sit for about 10 min.
Heat the oil in a skillet over medium heat.

Sauté shrimp for 2-3 min. until pink.
Add the eggs and stir frequently with a silicone spatula.

Cook until eggs are set but not too dry.

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