This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn’t complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp — bingo.

Curry Shrimp Scrambled Eggs

Curry Shrimp Scrambled Eggs
~serves 2


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 piece Star Anise
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 cup Yellow Onion, diced
  • 2 Garlic cloves, minced
  • 4 large Eggs
  • 3 tablespoons Sour Cream
  • 4oz Shrimp (10 pieces), de-tailed and roughly chopped
  • Kosher Salt & Black Pepper to taste
  • Cilantro to Garnish
  • 2 thick-cut slices of Sourdough, toasted


  1. In a 1 quart sauce pot (I used a Le Creuset, which is preferable for this), heat olive oil over low heat. Add star anise, curry powder, and red pepper. When aromatic add onion, garlic, and kosher salt; saute until onions are soft.
  2. In a medium-size mixing bowl, whisk eggs and sour cream until well-combined and foamy. Whisk in shrimp.
  3. Turn heat up slightly to medium-low and stir in eggs mixture. Stir slowly as it cooks. Remove when it’s to your liking. (Jessica likes wet scrambled eggs; I like dry.) Optionally, add some cilantro (fresh or dried) at the end to garnish.
  4. Serve over toast.
posted by Lon at 11:01 AM Filed under Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.