I’ll admit it, I love breakfast for dinner.  But when last night’s dinner met today’s breakfast, it was nothing short of amazing.  Even though I laid out the recipe in last night’s dish, I’m recopying it below.   As leftovers, this dish is just for one.  If you are making a whole new batch of shrimp and veg, the recipe will feed 4-6.

Shrimp Madame

1/2 English muffin
1 helping leftover White Wine Shrimp and Vegetables (recipe follows)
1 egg
1 teaspoon butter
salt and pepper to taste

Toast English muffin while you reheat the White Wine Shrimp and Vegetables (juice included).  Meanwhile, preheat a small nonstick pan to medium heat, add in butter and one whole egg.  Sprinkle egg with a little salt and pepper.  Cook egg around 2 minutes or until the egg white begins to solidify and turn white.  Flip and remove pan from heat.

In a bowl or on a plate, lay out English muffin, top with White Wine Shrimp and Vegetables and top with egg.

Eat Well!

~Trish

White Wine Shrimp and Vegetables 

1 bell pepper, cut into strips
¼ onion, cut into strips
1 small zucchini, cut into chunks
10-15 fresh green beans, destemmed and cut in half
10-12 thin asparagus spears, cut in half
8 oz. mushrooms, halved or quartered, depending on size
1 pound raw shrimp, peeled and deveined
2 cloves garlic, minced
2 ounces white wine
½ stick (1/4 cup) butter
2 tablespoons oil

Preheat oil in a large skillet to medium-high heat.  Place vegetables in skillet, sprinkle with a little salt and pepper and cook 2-3 minutes, stirring occasionally.  Add in shrimp and, sprinkle with a little more salt and pepper and cook for another 2-3 minutes, stirring occasionally or until shrimp begin to turn pink.  Stir in wine, garlic and butter.  Cook until butter is melted and mixture bubbles.  Remove from heat.