Catholic Recipe: Scrambled Eggs with Shrimps
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
