Shrimp & Rice Scramble

Rice and tender shrimp cooked in a skillet with eggs tossed in and scrambled for a quick breakfast.

Ingredients

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1 Red & 1 Yellow Bell peppers, sliced thinly lengthwise

1 whole yellow onion, sliced lengthwise

1 yellow tomato, diced

1 red tomato, diced

Leftover Shrimp from the Shrimp Taco recipe

1 C White rice (cooked)

4 eggs

1 Tbsp butter

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Directions

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1. Sautee the onion, bell peppers, and tomatoes with butter

2. Add the cooked rice 

3. chop up the leftover shrimp and toss into the pan

4. Add the eggs and scramble them

Adding the eggs to the scramble. No need to add any extra salt, the shrimp marinade had enough.

5. serve. 

optional:

Serve with sriracha or soy sauce.