Tulsa Peppered Shrimp and Eggs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1/2 lb cooked, peeled, cleaned shrimp, fresh or frozen or 2 cans (4-1/2 ozs each) shrimp | 3 slices bacon | 3/4 cup chopped green pepper |
| 1/2 cup chopped onion | 1/2 tsp salt | 1/4 tsp cayenne pepper |
| 6 eggs, beaten | 1/4 cup coffee cream | 1/2 tsp Worcestershire sauce |
| 1 | Thaw frozen shirmp or drain canned shrimp. Rinse canned shrimp with cold water. Cut large shrimp in half. Fry bacon until crisp; drain on absorbent paper. Crumble bacon. Cook green pepper and onion in bacon fat until tender. Add seasonings and shrimp; heat. Combine eggs, cream, Worcestershire sauce, and bacon. Add to shrimp mixture and cook until eggs are firm, stirring occasionally. |