North Sea Shrimps with scrambled eggs

Tiny shrimps are so tasty. As long as I do not have to shell them, I am o k with eating them. Our fishmonger had some fresh north sea shrimps and we bought some during our lunch break and stuffed them into the fridge for later.

    

After a whole day of excursions and birdwatching we were finally home.
I discovered that we had no non stick pan in the kitchen, just a regular one.

My plans for making omlette went out of the window. My fall back was scrambled eggs.

Recipe for 2:
100 g fresh north sea shrimps
3 tsp creme fraiche
1 tsp dried dill
1 stalk fresh parsley
Pepper
A pinch of salt
4 eggs
3 tbsp milk
Seasoning
1 cup jasmine rice
2 cups beef broth
1 shallot
5 cherry tomatoes
Olive oil

Start with the rice first.
Chop the onion and saute it in oil. Add rice and let get coated in the oil. Dump the broth in and the tomatoes and season.
Bring to boil, reduce the heat an simmer until done.
Run a knife through 80 g of shrimps and mix them with dill, parsley and creme fraiche.
Short before the rice is finished scramble the eggs. Put the bowl with the shrimp mix into the microwave for 1 min at 600 watts.
Stir them into the eggs and serve.
Top with the last whole shrimps and a parsley leaf.