Scrambled Eggs with Shrimp

Scrambled Eggs With Shrimp
Rührei mit Krabben
This is a quick and easy shrimp recipe, and makes a great brunch dish. It tastes best with a thick slice of fresh, wholesome bread.
Course Entree
Cuisine Schleswig-Holstein
Region Schleswig-Holstein
Servings 4


  • 1 lb very small to miniature unshelled raw shrimp or 1/2 lb. cooked, shelled, and deveined shrimp
  • 8 eggs
  • salt and freshly milled black pepper
  • 2 tablespoons unsalted butter plus additional butter for spreading
  • 1 tablespoon snipped chives
  • 4 slices bread


  • If using raw shrimp, bring a large pot of salted water to a boil. Drop the shrimp in into the water, reduce the heat, and simmer for 2 to 3 minutes, or until pink. Drain, shell, devein the shrimp, set aside.
  • Crack the eggs into a bowl, add salt and pepper, and beat lightly with a fork. Melt 2 tablespoons butter in a large nonstick skillet over low heat. Increase the heat just a notch and slowly pour in the eggs. As soon as they begin to thicken, stir with a wooden spoon or a spatula. Remove from the heat and add the chives.
  • Spread butter on the bread. Divide the shrimp and eggs into 4 equal portions and heap the eggs on one half of each slice of bread and the shrimp on the other half. Serve at once.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany