I’ve had some pretty long posts lately, so thought a short one would be in order.
To make my shrimp stock the other day, I completely cleaned 2# of shrimp (so I could weigh the heads and shells) and went ahead and grilled them all for the Grilled Greek Shrimp dish a couple of days ago. As a result, we had several left over and I decided to put them to use for breakfast.
To compliment the Greek flavors, I sautéed a little red onion and black olives and then tossed the shrimp in for a quick warm up and dumped the mixture on half of a couple of awaiting eggs.
Folded it over, slid out onto the plate, topped with a little crumbled Feta, and sided with a lightly toasted piece of garlic bread left over from last nights dinner.
If you like the flavors of the shrimp, which I did, you’ll love the omelet, which I did.
Have a great day and thanks for stopping by.