Tiny Shrimp with Eggs & Avocado
If you’re hankering for shrimp but don’t want to deal with peeling and cooking them, try using canned tiny shrimp. Canned and tinned seafood tends to be more sustainable than fresh seafood, partly because most of what ends up in cans are smaller-sized fish that reproduce faster and partly because brands like Wild Planet and Ocean Naturals sell wild-caught products from sustainable sources. Another bonus: companies that focus on quality and sustainability usually don’t add sugar to their products. (When shopping for canned shrimp, tuna, herring, etc., always read the ingredient list! It’s amazing how often sugar creeps into virtually every foodstuff sold in America…)
Tiny shrimp are lovely in salads, soups, and chowders, or you can stir them into stir-frys and pasta dishes at the last minute. (They’re particularly delicious with spiralized zucchini.) Another easy way to enjoy them is in omelets or scrambled eggs as I’ve done here. They add an instant briny, savory shrimp flavor and about as much anti-inflammatory omega-3 fats as you’d find in an equivalent serving of oysters … except that you don’t need shucking skills to access the canned shrimp. You just need to be good with a can opener.
Tiny Shrimp with Eggs & Avocado
Figure on one 4-ounce can of tiny shrimp, 1 avocado, and 2-3 eggs for 2 people. Drain the shrimp well — I press them firmly with the lid of the can — and then use a fork to scramble the eggs in a small mixing bowl. Gently stir in the drained shrimp and cubed avocado.
Melt a pat of butter in a medium skillet over medium heat, then add the egg mixture. Cook, gently folding over the eggs every few seconds to scramble them, until the eggs are opaque and cooked through. Salt and pepper to taste and serve immediately, garnishing with a sprinkling of dill.
This makes a quick and easy breakfast, lunch, or even dinner! It’s best to make just enough to suit your serving needs, although any leftover canned shrimp can be refrigerated for 3 days.
Enjoy!
