Shrimp W / Egg Sauce Overlook Funn Recipe

Prep shrimp

Rinse and pat the shrimp dry with paper towels. Season evenly with 2 tsp salt, 1 tsp black pepper and the paprika. Toss to coat.

Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When butter is foaming, add the minced garlic and sauté 20–30 seconds until fragrant, taking care not to brown it.

Add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and opaque. Do not overcook. During the last 30 seconds, squeeze the tablespoon of lemon juice over the shrimp and toss to glaze. Transfer shrimp to a plate and cover loosely to keep warm.

Prepare aromatics

In the same skillet (wipe out if necessary but keep any fond), melt 2 tbsp butter over medium heat. Add the minced shallot and cook 1–2 minutes until soft and translucent but not browned.

In a medium bowl, whisk together the 4 eggs, 1 cup whole milk, Dijon mustard, remaining 1 tsp salt and 1/4 tsp white pepper until smooth and slightly frothy.

Lower heat to medium-low. Pour the egg mixture into the skillet with the softened shallots. Stir gently and continuously with a rubber spatula or wooden spoon, scraping the bottom, so the eggs thicken slowly into a silky custard rather than scramble into large curds. This should take about 6–8 minutes. The texture should be creamy and pourable — similar to a thick sauce.

When the egg sauce is nearly set but still glossy, stir in the grated Parmesan (if using) and the chopped chives and parsley. Taste and adjust seasoning with the remaining 1 tsp salt if needed (use less if you used more earlier for the shrimp). Keep the sauce warm on the lowest heat setting, stirring occasionally.

Return the cooked shrimp to the skillet with the egg sauce for 30–60 seconds, stirring gently to coat each shrimp in the sauce and warm through. Do not simmer — avoid overcooking the eggs and shrimp.

Place toasted baguette slices or a bed of hot cooked rice on serving plates. Spoon a generous amount of egg sauce onto each, arrange shrimp on top (or mix in), and spoon additional sauce over the shrimp.

Garnish with extra chopped chives and a lemon wedge. Serve immediately.