Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Mardi Gras Cajun Eggs
Ingredients: 8 Jumbo eggs, 1 Tablespoon whipping cream, 2 pounds cooked, peeled, deveined shrimp, 2 cans 7.75 oz El Pato* tomato sauce, 1 Cup water, 1 Cup white wine, ½ Cup Olive Oil, 1 Medium Onion, 1 Stalk celery (chopped fine), 2T Dried Parsley, 2 T Dried Thyme, ½ t Cayenne Pepper, ½ T black or white pepper, one bay leaf, dash of salt
Roux Ingredients: 3 T flour, ¼ C cooking oil, mix together over low to medium heat until darker brown, set aside on very low heat.
Putting it together:
Sauté shrimp in ¼ c Olive Oil-set aside
Sauté onions, celery, and remaining seasoning, ¼ Cup Olive Oil, cook until onions are soft
Add ½ C white wine, simmer for 10 minutes
Add tomato sauce, simmer for 10 minutes
Add remaining wine and 1 C water
Add Roux, simmer for 10 minutes
Add shrimp and let cook for 20 minutes
Serve over scrambled eggs:
Break 8-10 Jumbo eggs into a bowl, whip with whisk, pour mixture into preheated margarine or butter coated pan. Gently fold over to create fluffy scrambled eggs until mixture is set, quickly remove from burner.