Strapatsada With Shrimp
PERFECT SCRAMBLED EGGS EVERY TIME Two tools will help you consistently prepare the perfect scrambled eggs: a non-stick pack and a rubber spatula. If you’re preparing 2-4 eggs, even a small non-stick pan will work best. Why a rubber spatula and not a metal or wooden spoon? A metal spatula will scratch your non-stick pan, so it’s out of the question, and a wooden spoon isn’t as flexible as a rubber spatula so you won’t be able to reach all the nooks and crannies.
- 4 Tbsp extra virgin Greek olive oil divided
- 4 ounces or 150g shrimp peeled and deveined (net weight)
- 8 medium-sized eggs
- 1/4 cup chicken or vegetable broth
- Seasalt and freshly ground black pepper
- 1 Tbsp white wine
- ¼ cup fresh parsley for decoration finely chopped
Clean, prep and pat dry the shrimp. Reserve them in a bowl in the fridge.
In a medium bowl, lightly beat the eggs. Add the broth, salt, pepper, and rice wine. Quickly stir until everything is well incorporated.
Preheat a wok on medium-high heat. Add 2 tablespoons of the oil into the preheated wok. Wait a few seconds for the oil to heat up, and add the shrimp. Briefly stir-fry the shrimp for a minute until they turn pink. Remove from wok and set aside.
Add the rest of the oil into the wok and turn the heat on high till the oil gets very hot, and then add the egg mixture. Scramble gently for about 1 minute with a spatula, then add the shrimp back to the wok.
Continue scrambling till the eggs are almost cooked but still retain some moisture. Remove from the heat and let sit for a minute before serving. Remember that eggs continue cooking even after they are removed from heat. Season to taste and serve with parsley.