Scrambled Eggs and Shrimp
Cathy Shaw Ardman
Ingredients25 m servings 236 cals
- Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.
Per Serving: 236 calories; 14.9 g fat; 8.8 g carbohydrates; 16.8 g protein; 404 mg cholesterol; 1237 mg sodium. Full nutrition
ReviewsRead all reviews 4
A bit too sweet, and I used homemade cocktail sauce with some kick. A bit bland for my taste as well.
I probably shouldn't rate this recipe since the shrimp I used was left over from a BBQ and had been brushed with butter, garlic, tabasco and lemon sauce. That being said, after I peeled the shr...