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Lemon Pepper Shrimp w/ Potato, Tomato, and Poached Eggs
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Ingredients:
for 3 persons
12 oz. medium size shrimp cut in 1” pieces 1 cup cooked 1” diced potatoes, preferably russets 1/2 cup grape tomatoes halved 4 slices cooked and crumbled bacon 2 T. olive oil 2 T. chop green onions, 1 t. garlic chopped fine 1/2 t. lemon pepper 1/4 t. Salt 6 eggs 2 T. Vinegar 1 quart water |
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Directions:
Preparation: Place a quart of water in a small pot with the 2 T. vinegar to be used as poaching liquid for eggs. Place poaching liquid on stove over medium high heat.
Assemble rest of ingredients. Place a 12”-14” saute pan on the stove over medium high heat. When pan is hot add the oil, shrimp, tomato, potato, and bacon. Cook 1 minute then add salt, lemon pepper, and green onions. Gently crack the eggs and place into the poaching liquid which should be simmering. Cook shrimp another 2 minutes till fully cooked and pink, then remove from heat and place onto plates. Let eggs poach 3-4 minutes, or longer for firmer eggs. Place two poached eggs on each plate and serve. |
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