Low Country Shrimp and Eggs
Make breakfast a special occasion this weekend with my Low Country Breakfast. With farm fresh eggs, shrimp and andouille sausage this breakfast will definitely bring smiles to your table!
- 4 large eggs
- 8 large shrimp (21-25) peeled and deveined
- 1 link Andouille Sausage cut into chunky thick slices
- 1 cup potatoes chunks
- ½ cup corn fresh or frozen
- 1 tsp cajun seasoning *add more to taste
- sea salt to taste
- black pepper to taste
- hot sauce **optional
Saute the potatoes in a skillet over medium heat until they are almost done.
Add the andouille sausage and continue to cook until the sausage starts to get some good color from the pan.
When the sausage is browned add the seasonings, peppers and onions and continue to cook for 3-5 minutes over medium heat.
Add the corn to the pan and cook for 1-2 minutes.
Add the shrimp to the pan and finish cooking the dish. **Shrimp don’t take too long to cook and overcooking shrimp will make them tough and reduce the natural sweetness of the shrimp. So cook keep an eye on those shrimp!
When the shrimp are done, remove the skillet from the heat and loosely cover the pan while you cook the eggs.
Cook the eggs sunny side up or however you prefer.
Plate the skillet ingredients and top with the eggs. Serve and enjoy!
Calories: 667kcal | Carbohydrates: 1g | Protein: 18g | Fat: 66g | Saturated Fat: 8g | Cholesterol: 433mg | Sodium: 334mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1033IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg