One of the many wonderful things about the world of food – perhaps the most wonderful – is that the stuff that tastes the best is also the stuff that’s the best quality and the most sustainable. I’m talking grass-fed beef, eggs from pastured hens, well- managed wild seafood, etc. People who think about the needs of the animals they raise and the land they farm make the effort (and either have or develop the know-how) to produce damned tasty ingredients to put on your plate.
Take wild shrimp, for example. Wild-caught shrimp from Oregon and the U.S. Gulf of Mexico are rated “Best Choice” and “Good Alternative” respectively by the Monterey Bay Aquarium folks. Imported shrimp farmed in open systems are ranked “Avoid” since open farming contaminates ocean environments (and also doesn’t taste nearly as good). In short, what’s best for you is also best for your neighbors. And if you have one of the Aquarium’s handy Pocket Guides with you when you shop for seafood, it’s pretty easy to spot the yummy stuff. Just be sure to read the country of origin and method of production (wild/farmed; sometimes wild is best, sometimes farmed is best) to make sure you’re getting the tastiest seafood.
To make this quick breakfast, I just scrambled some eggs and with some shrimp I had already cooked and enjoyed for dinner the night before. If you don’t have already-cooked shrimp, it’s easy enough to whip some up in three minutes flat.
Scrambled Eggs with Wild Shrimp
Wild shrimp, peeled and deveined
Italian herbs (optional, but nice)
Eggs, preferably from pastured hens
Heat a drizzle of extra-virgin olive oil or a dab of butter in a skillet and add shrimp and herbs. Sautée for 3 minutes over medium heat, turning the shrimp halfway through the cooking time to make sure they cook evenly on both sides. They’ll curl and turn pink when cooked. Remove from skillet and cut into smaller pieces.
Add eggs and another drizzle of oil to the skillet and cook over medium heat for 3 minutes or until eggs have cooked to your satisfaction, stirring often to evenly cook the eggs. (I like mine quite soft.) Stir in shrimp and serve immediately.
Enjoy! Â The Cultured Cook