Rock Shrimp Scramble Recipe

Pat the rock shrimp dry with paper towels. Dice the chorizo into small 1/4-inch pieces. Thinly slice the heirloom peppers and dice the onion. Shred the mozzarella blend if not pre-shredded. Crack eggs into a medium bowl, add milk, 1/2 tsp salt and 1/4 tsp pepper, and whisk until combined and slightly frothy.

Preheat oven to 375°F (190°C) if you prefer finishing the scramble in the oven for melting cheese, otherwise you can finish on the stovetop.

Brush both sides of the white bread slices with 1 tsp olive oil (or spread butter) and set aside.

Render chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add the diced chorizo and cook, stirring occasionally, about 4–5 minutes, until it releases oil and edges are lightly crisp. Using a slotted spoon, transfer most of the crisped chorizo to a bowl, leaving about 1 tablespoon of chorizo fat in the pan. If the pan is dry, add 1 tbs olive oil.

Sauté vegetables

Add 1 tablespoon butter to the skillet with chorizo fat. Add the diced onion and sliced heirloom peppers. Sauté over medium heat 4–6 minutes until softened and beginning to caramelize. Add the minced garlic and smoked paprika, cook 30 seconds until fragrant. Season vegetables lightly with a pinch of the sea salt and pepper.

Increase heat to medium-high. Add the pat-dry rock shrimp to the skillet in a single layer, season with a pinch of sea salt and 1/4 tsp black pepper. Cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to the bowl with chorizo and set aside. Wipe any excess liquid from the pan with a paper towel if necessary.

Cook eggs

Reduce heat to medium-low and add remaining 1 tablespoon butter to the pan. Pour the whisked eggs into the skillet and let them sit undisturbed for 10–15 seconds. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Cook slowly, stirring occasionally, until the eggs are about 80% set (still slightly glossy). This should take 2–3 minutes.

Combine shrimp & chorizo

Fold the cooked rock shrimp and crisped chorizo into the eggs along with the sautéed peppers and onions. Sprinkle the shredded mozzarella blend evenly over the eggs and gently fold so the cheese begins to melt into the scramble.

Taste and adjust seasoning with remaining sea salt and black pepper as needed. Fold in chopped fresh parsley.

While eggs are finishing, toast the prepared white bread slices in a 375°F oven on a baking sheet for 6–8 minutes until edges are golden and the centers are crisp, or toast in a skillet/grill pan 1–2 minutes per side until golden. If desired, spread the toasted bread with the optional butter.

If you prefer the cheese more melted and a lightly set top, transfer the scramble (in an ovenproof skillet) to the preheated 375°F oven for 1–2 minutes — watch closely to avoid overcooking the eggs.

Divide the scramble onto toasted bread slices or serve alongside. Garnish with an extra sprinkle of chopped parsley and serve with lemon wedges for a bright squeeze if desired.