Shrimp Egg Foo Young
Need a gluten free, dairy free, paleolithic, and primal main course? Shrimp Egg Foo Young could be a super recipe to try. This recipe makes 4 servings with 223 calories, 23g of protein, and 10g of fat each. For $2.5 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of arrowroot, ground pepper, coconut aminos, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Seasonal and Savory has 23 fans. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 52%, this dish is solid. Users who liked this recipe also liked Shrimp Egg Foo Young, Egg Foo Young, and Egg Foo Young.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon arrowroot
1 cup chicken stock
1 tablespoon coconut aminos (or salt, to taste)
2 tablespoons dry sherry (optional)
6 large eggs
1 clove garlic, finely minced
4 green onions, trimmed and chopped
1/4 teaspoon ground white pepper
2 cups finely chopped, assorted vegetables, such as carrot, celery, and mushrooms
2 teaspoons toasted sesame oil
2 cups chopped, cooked shrimp
Equipment:
sauce pan
whisk
mixing bowl
frying pan
Cooking instruction summary:
To make the sauce, pour the chicken stock into a small saucepan. Whisk in the toasted sesame oil, 1/4 teaspoon ground white pepper, dry sherry, and arrowroot powder. Heat the mixture over medium-high heat, stirring occasionally, until it has thickened. Remove from heat and set aside.In a medium mixing bowl whisk together the eggs, white pepper, garlic, and coconut aminos. Stir in the chopped vegetables, half of the green onions, and the shrimp.Place enough avocado oil in a skillet to completely coat the pan. Heat over medium-high heat. When the oil is hot, spoon in a third of a cup of the egg mixture and let it brown well on one side. Flip carefully and brown the other side. Remove the cooked pancake to a plate and repeat until you have cooked all of the pancakes.To serve, place two of the pancakes on a plate and spoon on some of the sauce. Garnish with reserved green onions and serve.
Step by step:
1. To make the sauce, pour the chicken stock into a small saucepan.
2. Whisk in the toasted sesame oil, 1/4 teaspoon ground white pepper, dry sherry, and arrowroot powder.
3. Heat the mixture over medium-high heat, stirring occasionally, until it has thickened.
4. Remove from heat and set aside.In a medium mixing bowl whisk together the eggs, white pepper, garlic, and coconut aminos. Stir in the chopped vegetables, half of the green onions, and the shrimp.
5. Place enough avocado oil in a skillet to completely coat the pan.
6. Heat over medium-high heat. When the oil is hot, spoon in a third of a cup of the egg mixture and let it brown well on one side. Flip carefully and brown the other side.
7. Remove the cooked pancake to a plate and repeat until you have cooked all of the pancakes.To serve, place two of the pancakes on a plate and spoon on some of the sauce.
8. Garnish with reserved green onions and serve.
Nutrition Information:
covered percent of daily need
