Thursday, October 09, 2008

Shrimps and eggs - an idea gets sensational here!

I don't deal with flour but that does not mean I cannot buy cute cookie cutters :)

October's Monthly Mingle on Sensational Sides will be hosted by Ruth's Kitchen Experiments. I am going to work on a tasty time-saver side-dish - it's for that you can have more time for other preparations (eg. cooking THE jaw-dropping, drool-worthy main dish, shopping for gifts, wrapping gifts etc.) for Thanksgiving and Christmas. But I assure you, your guests will still be dropping their jaws, and drooling much when they see this! Surprise them!

If one picture tells it all, you know how easy it can be. And if one picture tells it all, you know how delectable it can be.

Shrimp with Egg/"I-HEART-Shrimp" recipe
Ingredients: Medium/large shrimp dabbed dry, seasoned with pepper, sliced to half (but not completely separated, tip of shrimp intact - refer to pictures), eggs, cilantro, soy sauce/salt and pepper for the egg, black pepper

1. Whisk the eggs with some soy sauce/salt and pepper
2. In a oiled large area flat pan, place the shrimps around the pan, making sure they are not too close one another. When one side of shrimp is lightly browned(hear sizzles), flip the shrimps over to cook the other side
3. Pour the whisked eggs gently around the pan so that it fills the empty spaces within the shrimps
4. Add cilantro leaf near each shrimp on the egg. Give a gentle press (using flat turnover ladle) over the entire egg with shrimp and cilantro
5. Cut out each egg (with shrimp + cilantro) using a cookie cutter and serve.
Option: I enjoyed mine with mango salsa. It goes really well! You could just have coarsely ground black pepper sprinkled on it if you really want it easier.

Similar idea from the spinach omelette "cookie" - remember ?

Other shrimp-worthy sides and snacks:
Shrimp Toasts, Shrimp Squares
Bread Crusted Shrimp Rolls
Nori/Seaweed Shrimps

This side dish goes well with mango salsa. My recipe for mango-kiwi salsa here.

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