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.
1/2 English muffin
1 helping leftover White Wine Shrimp and Vegetables (recipe follows)
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.
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.