After Thursday’s Box-Stravaganza, my kitchen is a little lacking. I mean, who’da thunk these people would take EVERYTHING? Seriously, they even got Ross’s laptop because it wasn’t properly marked as something to leave out. As far as my kitchen goes, let’s just say it’s been an adventure in learning how to get eggs out of a pan with a tablespoon. Literally. Because it didn’t cross my mind to hold on to a spatula. Stupid, Camilla….STUPID.
Thankfully for you, the eggs made it on the plate and I got some shrimp cooked up perfectly to go on top. I know, I’ve never had shrimp with eggs, either, but I really needed to use up what I had leftover from Monday. And yes, shrimp with eggs is fracking delicious. And quick…oh, so many thanks, little shrimpies for being so quick to cook…
2 T Olive Oil
1/2 lb Shrimp, shelled and de-veined
1/4 c Fresh Cilantro
1 Clove Garlic, minced
1/4 t Sea Salt
1/4 t Black Pepper
1/4 t Oregano
1/2 c Shrimp Stock
1/4 c Coconut Milk
Salt and Pepper to taste
Place shrimp in a bowl with stock, salt, pepper, oregano, and cilantro. Set aside.
Heat olive oil in a saucepan over medium heat. Add the garlic and saute until soft. Add the shrimp mixture and cover for about 3-4 minutes until cooked through. Reserve 2 T of liquid to flavor the scrambled eggs.
Beat eggs together with coconut milk, salt and pepper, and shrimp juice. Scramble over medium-high heat. Top with shrimp and enjoy!