Tag Archives: scallions

Sunday Brunch: Chinese Style Shrimp and Eggs


Sunday brunch is one of my favorite meals! I have such fond memories of preparing late morning (or early afternoon) omelets, French toast or pancakes for my daughters as they were growing up. Nowadays it just Kat and I most weekends but that hasn’t diminished the joy of getting in the kitchen with a hot cup of coffee and whipping up something tasty and interesting on a lazy Sunday afternoon.

I had bought some amazing looking shrimp earlier this week so today I was looking for recipes with shrimp and eggs. I had thought of egg fu yung but that would mean a trip to the store. A frittata sounded interesting too but with ginger and garlic on my mind I found this recipe on one of my favorite web sites!

Using Shao’s recipe for inspiration I added potatoes for substance and a little Sriracha for warmth and came up with an interesting dish that would even make for a light and easy weeknight dinner. Served with a simple slaw of mixed cabbage tossed with a little rice wine, rice wine vinegar, and sesame oil this was a satisfying and delicious Sunday Brunch.

Notes: This recipe serves two. A wok would be a perfect cooking vessel for this, especially if you were going to double the recipe. Be careful not to over beat the eggs, there should still be some separation between the whites and the yolks. And, do add a little more Sriracha at the table for a great boost of flavor to wake up your taste buds!

Chinese Style Shrimp and Eggs

4 – Large Eggs
8 – Fresh Large Shrimp, peeled and deveined
1 Cup – Yukon Gold Potatoes, cut in ½ to ¾ inch cubes
1 Tbsp – Baking Soda
2 Tbsp = Kosher Salt, divided
Fresh black pepper
Cold Water
1 ½ Tbsp – Low Sodium Soy Sauce, divided
½ Tsp – Chili Sauce
1 Tbsp – Unsalted Butter, divided
1 Tbsp – Sesame Oil, divided
1 Tsp – Fresh Garlic, minced
1 Tsp – Fresh Ginger, minced
½ Cup – Fresh Scallions, green parts only, cut in approx. 1 inch pieces

In a bowl (or a zip lock bag) add 1 tablespoon of kosher salt and the baking soda to 2 cups of water and stir (or shake) to dissolve. Add the shrimp and chill in the refrigerator for 20 to 30 minutes.

Meanwhile in a small saucepan over high heat bring 3 cups of water to a boil with 1 tablespoon of kosher salt and the potatoes. When the water reaches a boil reduce the heat to medium and cook until the potatoes test “almost” tender. About 10 minutes. Drain the potatoes into a strainer and shake to remove excess liquid. Set the strainer, with the potatoes, back over the saucepan to allow the potatoes to steam dry.

When you are ready to cook the eggs, remove the shrimp from the brine, rinse in cold water, and pat dry.

Place a 10 inch non-stick pan over medium heat and melt ½ of the butter with ½ tablespoon of sesame oil. Add the potatoes and cook, shaking the pan and stirring to turn only every couple of minutes. Cook until the cubes are nicely browned on all sides.

Add the shrimp, shaking the pan to evenly distribute. Cook the shrimp for about 1 minute on each side before adding the garlic, ginger, and a splash of the soy sauce (about ½ Tbsp.). Shake the pan and gently stir to distribute the ingredients and cook 2 minutes more, stirring gently only 2 to 3 times. Toss with the scallions, remove from the heat, and transfer the mixture to a bowl. (There is no need to wipe the pan.)

Gently beat the eggs together with the remaining soy sauce, the chili sauce, and about 1/8 teaspoon each of kosher salt & fresh ground pepper. Add the pan back to medium heat and melt the remaining butter with ½ tablespoon of sesame oil.

Swirl the pan to distribute the oil then add the eggs. Cook 30 seconds then shake the pan a little to loosen the eggs. Continue giving the pan and occasional shake while using a rubber spatula to break up the curds moving them towards the center of the pan.

When the eggs are mostly cooked with some still a little loose, gently stir the shrimp mixture into the pan. Cook no more than one more minute as you gently stir to combine.

Serve immediately garnished with a few sprigs of scallion and a little hot chili sauce on the side.


Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

For a weeknight dinner that is super easy to prepare try this Penne with Fresh Tomatoes, Feta, and Herbs. Want to mix things up a bit? Replace the sausage with bite sized cubes of cooked chicken or turkey breast, use whole grape tomatoes instead of chopped, or add capers and chopped green & black olives for a real Mediterranean twist. This pasta is great served with salad and a hunk of crusty whole wheat baguette and makes more than enough for lunches the next day.

Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs

2 pounds tomatoes, halved, seeded, chopped
1 16 ounce package Chicken or Turkey Sweet Italian Sausage, sliced diagonally, browned well, and drained
1 cup green onions, green and white parts diagonally sliced
1 cup feta cheese, crumbled
6 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon, chopped fresh garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1 13.5 ounce box Whole Grain Penne pasta

Mix first 8 ingredients in a large pasta bowl. Set mixture aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and gently toss to coat. Add Olive Oil, Season to taste with salt and freshly ground black pepper and gently toss.

I Love Shrimp and Grits!

I love shrimp and grits and in my travels around the South I have enjoyed more than my fair share of some fine versions of this recipe. Unfortunately shrimp and grits dishes are nearly always loaded with salt and fat. Between the ham or bacon (or ham and bacon), heavy cream, and butter I would not call this dish particularly heart healthy. However if you think about it the main ingredients are not all that bad.

Shrimp – Surprisingly, ounce for ounce, shrimp are packed full of low-fat, low calorie protein, they are a good source of selenium, vitamins D and B12 and they actually provide more good cholesterol than bad! Note: If you are using frozen shrimp always buy shrimp that does not contain sodium triphosphate.

Grits – Grits are a very good source of antioxidants, dietary fiber, and iron.

Cheese – Cheese is one of the best sources of calcium in the world and it’s rich in phosphorus, zinc, riboflavin, vitamin B12, and vitamin A. This recipe contains cheddar cheese; did you know that aged cheeses like cheddar are actually good for people that are lactose intolerant? This is because aged cheeses contain very low levels of lactose and can be an important source of calcium for people that suffer from lactose intolerance.

My point is, while I don’t want to turn my blog into a “diet” or “nutrition” blog, I believe you can eat smart without having to sacrifice flavor and enjoyment. In this recipe I still use a little fat but every single ingredient brings health benefits to the table, the fat that it does contain is good fat, and your taste buds will still have a little fun!

Shrimp and Grits

Notes: There is no extra salt added to the recipe because the extra sharp cheddar and the blackening seasonings add enough salt for my taste. The Chipotle Tabasco brings a nice smokiness and the granulated garlic just seems to round out the flavor. If you prefer a “clean eating” style meal, feel free to use low fat cheddar cheese. I like to serve these with fresh spinach sautéed with chopped shallots and plenty of fresh ground pepper.

2 ½ Cups – Homemade chicken stock (or low-sodium canned broth)
¾ Cups – Quick cooking grits
¾ Cups – Extra sharp cheddar cheese, shredded
1 Tbsp – Plain nonfat yogurt
¼ Tsp – Granulated garlic
½ to 1 Tsp – Chipotle Tabasco sauce, depending on your taste
Fresh ground black pepper, to taste
1 Lb – Large shrimp (About 20), peeled, deveined, and patted dry
1 Bunch – Green onions, sliced on the bias (at an angle) in half inch slices
1 Clove – Garlc, peeled & minced
3/4 Tsp – Chef Paul Prudhomme’s Blackened Redfish Magic
1 Tbsp – Olive oil

Turn one burner on high and another on low. On the first burner bring the chicken stock to a boil in a large sauce pot with a tight fitting lid. Slowly whisk in the grits, chipotle Tabasco sauce, granulated garlic, and ground black pepper. Move the sauce pan to the burner that is set to low, whisk once more and cover. Stir occasionally and cook 7 or 8 minutes until the grits are thickened.

Toss the shrimp with the Blackening Seasonings.

Place a large sauté pan on the first burner (still on high) adding the olive oil as the pan gets hot. Stir in the garlic and keep stirring until you smell the garlic, about 30 seconds. Stir in the shrimp and cook without moving for the first minute. Shake the pan to loosen the shrimp and cook one minute more without moving. Add the green onions and toss (or stir) with the shrimp, remove the pan from the heat and set aside. (The shrimp will continue cooking with the pan off of the heat.)

When the grits have thickened remove the sauce pan from the heat and fold in the yogurt and the cheese. Continue folding until the cheese has thoroughly melted and blended with the grits. Serve 4 to 6 shrimp per serving over a generous mound of grits.