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Catholic Recipe: Scrambled Eggs with Shrimps

    INGREDIENTS

  • 4 eggs
  • salt and pepper
  • 2 tablespoons cream
  • 4 tablespoons butter
  • 1 small onion, minced
  • 1 sliced mushroom
  • 1/2 cup shrimps, cooked, sliced
  • 2 tomatoes, peeled and coarsely chopped
  • buttered toast
  • 2 tablespoons grated cheese
  • Details

  • Serves: 4
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

Also Called: Oeufs Brouillés aux Crevettes

DIRECTIONS

Beat eggs together with salt, pepper, cream; set aside. Melt butter in skillet. Sauté onions, mushrooms 5 minutes; reduce heat. Add shrimps, tomatoes; simmer 4 minutes. When mixture is tender; add eggs; scramble. Serve on buttered toast. Sprinkle with grated cheese. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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