Quoting Dale Shipp to Nancy Backus <=-

We tend to not like to do anything with shrimp other than a simple preparation

Same here. I am a sucker for old fashioned 60's steakhouse style
shrimp cocktail.

I'm a firm believer that foods eaten just occasionally due to rarity
or cost should be prepared and served simply which for me includes
almost any seafood. Everyday fare can be tarted up any number of
ways for the sake of variety.

This dish might be good for some, but I think the shrimp would be
lost.

Title: Peppered Shrimp and Eggs
1/2 lb Shrimp
3 sl Bacon
1/2 c Onion; chopped
3/4 c Green pepper
1/2 ts Salt
1/4 ts Cayenne pepper
6 Eggs; beaten
1/4 c Half-and-half
1/2 ts Worcestershire sauce

Despite what I just said above, I believe that I would like that. I
do like omelettes and frittatas of all kinds. This morning's brunch
was a Spanish tortilla: bacon with potatoes, celery, onion, green
bell pepper and garlic all fried in bacon grease then beaten eggs
with mixed herbs and spices poured over it. I don't try to fold it
like an omelette but finish the top briefly under the broiler.

Cheers

Jim

... Spanish food: It needs more garlic. No, more than that.

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