Recipe by Cathy Shaw Ardman
"I made this on a whim. I just had these things on hand. This is a wonderful combination of eggs, cocktail sauce, and shrimp. It is an interesting mixture of tastes that you wouldn't think would go together, but they do. This goes together very quickly, if you have everything ready to go. This sauce becomes sweet when you cook it. Also I made my own cocktail sauce, but you could use a pre-made sauce. You can cook the eggs in butter instead of oil if desired. Garnish with lemon and parsley."
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vegetable oil, or as needed
cooked large shrimp
I probably shouldn't rate this recipe since the shrimp I used was left over from a BBQ and had been brushed with butter, garlic, tabasco and lemon sauce. That being said, after I peeled the shrimp I followed the recipe exactly as written and it was great.
Good stuff for a Sunday morning!
* Percent Daily Values are based on a 2,000 calorie diet.
Scrambled Eggs and Shrimp
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 134
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