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Spicy Shrimp Scramble

Mexican Fiesta Basket

Scrambled eggs with spicy cheese, mushrooms and shrimp makes breakfast uncommonly good. To diffuse the heat of a jalapeño, remove the seeds. Use gloves when chopping chiles.

    4 large eggs
    1/4 cup whole milk
    Pinch salt
    Pinch ground black pepper
    6 extra-large shrimp (16-20 count per pound)
    4 pieces smoked bacon
    1/4 cup chopped white mushrooms
    1 jalapeño pepper
    Ground black pepper
    1/4 cup shredded mixed Mexican cheeses

1.  In a large bowl, beat eggs, milk, salt and pepper.

2.  Shell, de-vein and thinly slice the shrimp.

3.  Trim most of fat off the bacon and cut the meaty
     bacon into smaller pieces.

4.  Heat a 5-quart nonstick sauté pan over medium heat.
     Fry bacon, mushrooms and jalapeño for 5 minutes,
     toss in prawns. Remove from heat when fully cooked.

5.  Pour the egg mixture into the same pan and scramble
     until set. Stir in cooked prawn mixture, then sprinkle
     with salt, pepper and the cheese. Cover pan with lid
     to melt cheese.

     Makes 2 servings


Seasoned with Love
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