Portuguese Gluten-Free Breakfast Feast: Sunrise Shrimp Scramble

Allergens

Shellfish (Shrimp)

Ingredients

• 12 oz peeled and deveined shrimp
• 4 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/2 cup chopped tomatoes
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 1/2 tbsp fresh parsley, chopped
• 1/2 tbsp fresh cilantro, chopped
• 4 slices gluten
• free bread
• 1 tbsp butter (optional)

Instructions

1. In a large mixing bowl, whisk together the eggs and season with salt and pepper. Set aside.
2. Heat 1/2 tablespoon of olive oil in a non stick pan over medium heat. Add the shrimp and cook until pink and cooked through, about 4 minutes. Remove from pan and set aside.
3. In the same pan, add another 1/2 tablespoon of olive oil. Sauté the bell peppers and tomatoes until softened, about 5 minutes.
4. Pour the whisked eggs into the pan with the sautéed vegetables, stirring occasionally to create large curds.
5. Add the cooked shrimp into the egg mixture, along with parsley and cilantro. Stir gently and cook until the eggs are fully set but still creamy. Remove from heat.
6. While the scramble is cooking, toast the gluten free bread slices to your desired level of crispness, either in a toaster or on a dry pan. Optionally, spread butter on each slice before toasting.
7. To plate, place two slices of gluten free toast on a plate and scoop the sunrise shrimp scramble over the top. Garnish with additional fresh herbs if desired.

Chef’s Insight

The combination of fresh herbs and shrimp adds an authentic Portuguese touch to this breakfast dish. Don't be afraid to experiment with other vegetables for a unique twist on this recipe.

Notes

This recipe can easily be adapted to include additional vegetables or protein sources for a more filling meal.