I don’t know about you but I like a big breakfast that does not weigh me down or give me a carb crash shortly after. We are late to bed, with the chef leaving work well past midnight most nights. Usually he will have a quick version of breakfast (usually eggs) but I try to make mine as lavish as possible since I have to dine alone. This is my version of Surf and Turf, served with Fresh Salsa.
Start out by sautéing a piece of garlic in some Olive Oil. I like infused oils and doing it as you need it is easier than doing a big batch. Though if you want, I can show you how to make a large batch at a later date.
Sprinkle some salt on your shrimp and sauté in the infused garlic oil. Cook lightly because shrimp will overcook in a nanosecond. We want these to be cooked to perfection. No more than about 3 minutes altogether.
I like to have my eggs flavoured with the shrimp, if you don’t simply get some paper napkins and wipe clean. You will have to grease pan again if you decide to wipe it though. Sprinkle with thinly sliced spring onions.
Serves a place setting fit for a queen!
CHEF’S NOTE: Salsa tastes better when made with red onions than white. Dice them small for a mild crunch. There is such a huge difference between fresh and bottled salsa, that it is worth making at home. It’s easy to make and it tastes even better the next day.