Greek Style Lemon And Egg Shrimp

AndreasAndreas ✭✭
edited October 2012 in Recipes
I modified an old family technique (not by much) to "Upgrade" the recipe:

Start with a mirepoix of celery, leeks, and a little carrot as a dry saute over gentle heat for 5 to 10 minutes.

Add fresh (or thawed) shrimp (actually any seafood or even chicken will do) and a little water to make a bit of broth.

Salt to taste.

Continue gentle cooking until ready.

Meanwhile beat 2 to 3 eggs.

Squeeze the juice of 1 - 2 lemons into the eggs while continuing to beat them.

I add a tablespoon of MCT oil

Turn off the heat under the saute pan.

Take a bit of the broth from the saute pan and beat it into the lemon and egg mixture.

Pour the mixture into the saute pan.

Garnish and serve

This gives you a frothy, tasty, and great looking dish.

My family can't even tell I've "Upgraded" the recipe.


  • I've been buying shrimp lately as an affordable seafood option (wild caught).  How bulletproof is the vein?  I know its actually the critters digestive track, but is it that bad to eat it if it is cooked?  I'd have to weigh the gritty texture + health worries against my laziness and potential health benefits.  Any thoughts?

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