Carol Huntsberger's Why Not? Shrimp Migas

Category: 
Main Courses

Courtesy of Carol Huntsberger, owner of Quality Seafood Market
Photography by Marc Brown

Easy

Carol Huntsberger's Why Not? Shrimp Migas

Ingredients

For 4 Person(s)

Recipe

  • For the shrimp:
  • 1 pounds medium shrimp (whole, unpeeled)
  • 1/4 cups olive oil
  • 1/4 cups lemon juice
  • 1/4 cups fresh parsley
  • 1 1/3 cups fresh cilantro
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons paprika
  • 1 teaspoons ground cumin
  • 3 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoons salt
  • 1/4 teaspoons ground black pepper
  • Special equipment: wooden skewers, soaked in water
  • For the migas:
  • 8 large eggs
  • 2 tablespoons water
  • 1/4 teaspoons salt
  • Fresh-ground pepper
  • 2 tablespoons butter
  • 1 small white onion, chopped
  • 1 medium tomato, seeded,
  • 1 chopped and drained
  • 1 cups grated Oaxaca cheese (or a semi-soft white cow’s milk cheese)
  • 1 cups tortilla chips, broken into large bite-size pieces
  • Hot sauce, to taste

Carol Huntsberger's Why Not? Shrimp Migas Directions

  1. Thaw the shrimp, if frozen. Shell, devein and set aside.
  2. Place all of the ingredients except the shrimp into a blender and process to a fine puree. Place the shrimp and the puree in large glass bowl, cover and marinate, chilled, for 30 minutes.
  3. Heat a grill to medium-high heat. Drain the shrimp, reserving the marinade. Thread the shrimp onto the soaked skewers and grill (or broil in the oven) until pink, turning frequently and brushing with the reserved marinade—about 5 minutes. Remove from the heat, remove the shrimp from the skewers and set aside.
  4. Add the eggs, water, salt and pepper to taste to a mixing bowl and whisk. Melt the butter in large nonstick skillet over medium heat, tilting the pan to swirl the butter around. When the butter foams, add the onion and sauté until translucent.
  5. Add the egg mixture and let set for 20 seconds. Cook and stir for 3 to 4 minutes, or until almost set, then add the prepared shrimp and the tomato and cheese. Continue stirring and cooking until mixed well and the cheese melts. Add the chips and stir to combine.
  6. Sprinkle hot sauce over the top if desired and serve.

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