Low Country Skillet
Chef Adam Thomas brings the taste of creole cooking to Big Bad Breakfast in Nashville, Tenn. This Low Country Skillet recipe replaces the traditional breakfast protein with buttery, spicy shrimp and adds fresh pepper and onion for extra depth of flavor. Chef Thomas finds inspiration in combining flavors from different cuisines to create something new. His advice for upping your breakfast game? “Have fun with it!”
Prep Time10 minutes
Cook Time10 minutes
Cook it With Our
- 4 shrimp
- 2 teaspoons butter
- 2 teaspoons clarified butter, melted
- ¼ cup bell pepper, diced
- ½ cup andouille sausage, diced
- ¼ cup potatoes, blanched and dice in ½ inch cubes
- ⅓ cup yellow onions, chopped
- 2 tablespoons tomatoes, diced
- ½ teaspoon creole seasoning
- 2 eggs
- ¼ cup cheddar cheese, grated
- 1 green onion, chopped
- salt and pepper
- Season shrimp with creole seasoning and place in a skillet with 2 teaspoons of butter. Cook until opaque in color and just cooked through. Set aside.
- Sauté andouille and diced potatoes, bell pepper, and onion in 2 teaspoons of clarified butter for about a minute in a hot pan. Add tomatoes and season with salt and pepper. Sauté one minute.
- Add 2 eggs to the pan, scramble and transfer to a hot cast iron skillet. Top with cheddar cheese and place in the oven or broiler just until cheese melts.
- Remove from the oven. Put shrimp on top of cheese and garnish with thinly sliced green onions.