100 g / 4 oz buttered (potted) shrimps
9 large eggs
salt an freshly ground black pepper
60 ml / 4 tbs hick cream or water
40 g / 1 1/2 oz butter
1- Heat the shrimps through gently with their butter in a small pan.
2- Break the eggs into a bowl. Add salt and freshly ground black pepper and mix well with a fork to combine the yolks and the whites. Stir in the thick cream or water. The cream makes a richer, smoother mixture; the water makes the mixture fluffier.
3- In a heavy-based saucepan or a deep frying-pan, heat the butter until it is sizzling. Swirl the butter around so that it coats the base and sides of the pan.
4- Quickly pour in the stirred egg mixture, put the pan over a low heat and stir continuously with a wooden spoon. Make sure the spoon reaches the corners of the pan and keeps the egg mixture on the move. Continue to stir until the egg mixture is thick and creamy and almost set.
5- Remove the pan from the heat an stir in the warmed shrimps and their butter. Adjust the seasoning if necessary and serve immediately.
Scrambled eggs with buttered shrimps ready to eat :)
photo credit goes to = www.crankingkitchen.wordpress.com