Serves 4 people
10 eggs
100 grams of peeled, deveined shrimp
8 spoonfuls of
cream
40 grams of butter
salt, pepper, chopped
dill
4 dill sprigs for garnish
Melt
the butter in a pan over a low heat,
fry the shrimps for 1or 2 minutes,
put to the side and reserve. Beat the
eggs well and
add them to the pan. Cook over
a low heat stirring all the time . When
the eggs begin to clot, add the
cream, the shrimps, the salt and
chopped dill. Take the eggs of the heat
when they have the consistency of cream,
since they
continue cooking off the heat. Serve on
the plates and decorate with the sprays
of fresh dill
