Shrimp and Eggs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.5
- Total Fat: 14.0 g
- Cholesterol: 179.1 mg
- Sodium: 216.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.0 g
- Protein: 16.2 g
View full nutritional breakdown of Shrimp and Eggs calories by ingredient
Introduction
Delicious dish and you can subsititute any protein in for the shrimp Delicious dish and you can subsititute any protein in for the shrimpNumber of Servings: 4
Ingredients
-
8 oz Shrimp, raw
2 large eggs, beaten
4 cups of cooked shredded potatoes
1/4 cup parsley, chopped finely
1 dash Salt
1 dash Pepper, black
2 tbsp Extra Virgin Olive Oil
1 cup, sliced Onions, raw
1 clove Garlic, chopped finely
Directions
Saute onion and garlic in 1 tablespoon of olive oil, until onions are caramelized.
Add another tablespoon of olive oil and add the shrimp and cooked hashbrowns. Saute, mixing well, until the shrimp are cooked.
While the shrimp is cooking, beat the eggs in a bowl and add the chopped parsley to the eggs. Pour mixture into pan with shrimp.
Season with salt and pepper to taste.
Mix well until the eggs are cooked through.
Serve on a bed of lettuce or with a side salad.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TDEMELO30.
Add another tablespoon of olive oil and add the shrimp and cooked hashbrowns. Saute, mixing well, until the shrimp are cooked.
While the shrimp is cooking, beat the eggs in a bowl and add the chopped parsley to the eggs. Pour mixture into pan with shrimp.
Season with salt and pepper to taste.
Mix well until the eggs are cooked through.
Serve on a bed of lettuce or with a side salad.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TDEMELO30.