Cantonese Shrimp And Eggs With Onions And Spinach
Category: Seafood
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Serves/Makes: 2
Ready in: < 30 minutes
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 teaspoon garlic powder
- coarse salt to taste
- black pepper, to taste
- 3 tablespoons vegetable oil, divided
- 3/4 cup sliced yellow onion
- 3 cloves garlic, peeled and crushed
- 1 cup baby spinach leaves
- 6 large eggs, beaten
- 2 green onions, sliced
- 1/4 cup oyster sauce
Lightly sprinkle the shrimp with garlic powder, salt, and pepper. Set aside. Heat half the oil in a wok or skillet over medium-high heat. Add the sliced onion. Cook, stirring constantly, until the onions begin to brown. Add the garlic to the wok and cook for 30 seconds more. Add the remaining oil and the shrimp. Cook, stirring constantly, for 30 seconds. Add the spinach and cook, stirring constantly, for 30 more seconds. Whisk the eggs with a pinch of salt. Pour the eggs into the skillet. Let cook until just set then add the green onions and stir gently. Transfer the shrimp and eggs immediately to a serving plate. Drizzle with the oyster sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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