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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine. Ingredients:
12 small flour tortillas |
6 tablespoons vegetable oil |
1 lb shelled and deveined shrimp |
3 large eggs, beaten |
salt and pepper |
2 tablespoons ginger |
1 large garlic clove |
3 ounces sliced mushrooms (about 1 cup packed) |
8 ounces shredded coleslaw mix |
3 scallions, halved and cut into 1 inch pieces |
1 tablespoon hoisin sauce, more for serving |
cilantro leaf, for serving |
Directions:
1. Preheat oven to 200°F
2. Wrap tortillas in foil and heat until warmed through.
3. Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
4. Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
5. Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
6. Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
7. Serve on warm tortillas.
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