Wednesday, October 19, 2011

Shrimp Egg Foo Young

This is a great easy and quick option that never disappoints. The photo is of Cute Man's plate so the eggy goodness is piled on top of a heap of brown rice. I ate mine plain, but also made some pureed tomato soup as a starter. The two elements did not go together at all, but I enjoyed them nonetheless. Here is how I made this quick and dirty creation that makes two separate omelets...

6 eggs
1 c frozen shrimp, thawed
1 c frozen veggies, thawed (I used Frenched green beans)
2 tbs wheat free soy sauce or tamari
1 tbs 5 spice powder
1 tsp garlic powder

Mix all ingredients together in a large bowl. Heat a small skillet over medium/high heat with fat of choice (I used chicken fat). Ladle half the mixture into the pan, turn the heat down to low and cover for 5-10 minutes until the omelet begins to puff up. Remove the lid, flip the omelet allowing the other side to sear just a bit before cutting it into four triangles and plating. Add some chopped scallions or chives to the top for garnish. Repeat the process with the other half of the egg mixture for your second serving.

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