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Asian Scrambled Eggs and Shrimp


    This simple classic represents Chinese home cooking at its very best. Easy to prepare, healthy, and delicious, it’s simply brimming with flavour. What’s more, it’s a superb source of the disease-fighting carotenoids lutein, zeaxanthin, and astaxanthin.


    10 1/2 oz (300 g) large sustainable shrimp, shells removed (thaw if frozen)
    1 tsp (5 mL) gluten-free, low-sodium soy sauce
    1 Tbsp (15 mL) sherry or cooking wine
    1 tsp (5 mL) cornstarch
    4 large free-range eggs
    2 Tbsp (30 mL) half and half cream
    1 cup (250 mL) frozen petite peas, thawed
    2 Tbsp (30 mL) camelina or coconut oil
    1/3 cup (80 mL) chopped green onions
    2 Tbsp (30 mL) chopped garlic chives
    Salt and pepper, to taste
    Handful of pea shoots, for garnish (optional)

    Rinse shrimp and pat dry with paper towel. Set aside. Mix soy sauce, sherry, and cornstarch in bowl and add shrimp. Coat shrimp well with marinade and set aside. In medium bowl, crack eggs and lightly beat with cream. Meanwhile, place peas in mixing bowl and pat dry to remove excess water; set aside.

    Heat 1 Tbsp (15 mL) oil over medium heat in cast iron skillet. Add shrimp and stir-fry for 1 minute. Add peas and green onions and stir-fry for a minute or two more. Remove mixture from skillet and allow to cool slightly, then slowly pour into beaten eggs. Add remaining 1 Tbsp (15 mL) oil to skillet and heat over low-medium heat. When hot, add egg and shrimp mixture and stir with fork. Add garlic chives and stir until eggs are “set” but still slightly wet. Season with salt and pepper to taste and serve immediately over hot cooked rice or your favourite grain.

    Serves 4.

    Each serving contains: 257 calories; 24 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 7 g total carbohydrates (3 g sugars, 2 g fibre); 322 mg sodium

    source: "Easter Eggs-travaganza", alive #390, April 2015


    Asian Scrambled Eggs and Shrimp




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