Ingredients35 m servings 581 cals
- Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
- In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
- Cook's Note:
- If you don't have leek, you may replace it with a bunch of spring onions, to still have the onion flavor.
Per Serving: 581 calories; 31.6 g fat; 45.8 g carbohydrates; 29.8 g protein; 480 mg cholesterol; 297 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe is so different - I just had to try it. The shrimp was a great addition to an old standby. I also added cumin and bacon, and cooked the potatoes in bacon grease - YUM!
Not as good as I expected it to be. Was edible, and not bad, but for all the prep time and cook time involved I thought it would be better. Won't make this again. Also, recipe was bland, and ...