Rock Shrimp and Egg Sandwich

Mario Batali
Servings: 4
15 to 30 min

A delicious brunch option!

  • Ingredients
  • step-by-step directions
Rock Shrimp and Egg Sandwich
  • 1 pound rock shrimp (shelled and deveined)
  • 2 tablespoons olive oil
  • 1/4 cup jalapenos (sliced)
  • 1 bunch scallions (thinly sliced on a bias)
  • 1 baguette (cut into 4 even pieces)
  • 8 eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon hot sauce (plus more for serving)
  • 4 slices pepper jack cheese (sliced)
  • kosher salt and freshly ground pepper (to taste)
  • Preheat the oven to 375ºF.
  • In a large non-stick skillet heated over medium-high heat, add olive oil and coat the bottom of the pan. Season rock shrimp with salt and pepper and cook until opaque on one side, about 2 minutes, then flip and repeat on the opposite side. Add the jalapenos and scallion whites and continue cooking until softened.
  • Slice the baguettes 3/4 of the way through so they open like a book and place them, open faced, on a baking sheet and lightly toast in the oven for about 5 minutes.
  • In a large bowl, add eggs and whisk together well. Add heavy cream and hot sauce and stir to combine. Add egg mixture to the pan with the cooked shrimp. Use a rubber spatula to continuously stir the eggs until cooked through, about 4 - 5 minutes.
  • Remove the toasted baguettes from the oven, fill each sandwich with shrimp and scrambled eggs, top with a slice of pepper jack cheese and serve with additional hot sauce.
  • Tip: For easier assembly, make the egg mixture with the shrimp into a frittata and slice to fit in between your sandwich bread!
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