Spicy Shrimp Scramble

Scrambled eggs with spicy cheese, mushrooms and shrimp make breakfast uncommonly good. To diffuse the heat of a jalapeño, remove the seeds.
Use gloves when chopping chilies. To create variations for this recipe, try a variety of mushrooms and then sprinkle with fresh parsley or freshly chopped herbs like tarragon or basil. Sour cream is a good topping if you use smoked salmon and basil works well with tomatoes. Spinach, shallots, parmesan cheese and nutmeg creates an earthy health boosting breakfast.


    4 large eggs
    ¼ cup whole milk
    Pinch salt
    Pinch ground Tellicherry peppercorns
     6 extra-large shrimp
     4 pieces smoked bacon
    ¼ cup chopped white mushrooms
    1 jalapeño pepper, chopped
    Seasoning salt
    Ground pepper
    ¼ cup shredded mixed Mexican cheese
 

1. In a large bowl, whisk the eggs, milk, salt and pepper
    until well blended. Refrigerate until needed.

2. Shell, de-vein and thinly slice the shrimp. Keep the shrimp
    on ice in warm weather. Trim most of the fat off the bacon
    and slice the meaty bacon into smaller pieces.

3. Heat a 5-quart nonstick sauté pan over medium heat. Fry
    bacon, mushrooms and jalapeno pepper for 5 minutes. Toss
    in shrimp. Remove from heat when shrimp is fully cooked.
    Set this aside while you fry the egg mixture.

4. In the same pan, scramble the eggs and sprinkle with
    more seasonings.

5. Toss in the shrimp mixture and shredded cheese. When the
    cheese has melted, this dish is ready to serve.

6. Serve with orange juice and buttered slices of toast.

    Hint: Sprinkle the finished scramble with freshly snipped parsley just

    before serving.