Shrimp And Egg Scramble
|Canned shrimp||9 Ounce, drained (2 Cans, 4 1/2 Ounces Each)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Eggs||6 , beaten|
|Half and half||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Rinse shrimp with cold water; set aside.
Cook bacon until crisp; remove from skillet and reserve drippings.
Sauté green pepper and onion in reserved drippings until tender.
Add seasonings and shrimp; heat.
Combine eggs, half-and-half, Worce