Recipes for the Web

Barrington Software Incorporated

SCRAMBLED EGGS WITH SHRIMP AND GARLIC SHOOTS

NYT 04/11/01

Time: 10 minutes

1/2 pound rock shrimp or other small, flavorful shrimp, peeled and cut into 1/2-inch pieces

Sea salt

4 large eggs

2 tablespoons olive oil

2/3 cup garlic shoots (available at farmers' markets and specialty stores), cut into 1-inch lengths,

or 2 cloves garlic, crushed to a paste, plus 1/4 cup sliced chives.

1. Spread shrimp on a plate, and season generously with salt. Let sit for 5 minutes. Crack eggs

into a bowl, and set near stove.

2. Place a 12-inch nonstick skillet over medium-high heat. Add olive oil. When it shimmers, add

garlic shoots and sauté for 1 minute. (If using garlic cloves and chives, add at same time as

shrimp.) Add shrimp, and cook for another minute, just until they are opaque on edges.

3. Working quickly, pour eggs into pan, and stir vigorously with a wooden spoon or spatula. Eggs

should just set but not brown. While they are still a little wet, pour eggs into a serving dish. They

will continue cooking on the way to the table.

Yield: 2 generous servings.