Creamy Sipo Egg with Shrimp
Creamy Sipo Egg with Shrimp
Ingredients
- 1 pound shrimp, peeled, deveined, tails on
- 12 quail eggs, boiled and peeled
- 1 cup carrot, diced
- 1/2 cup green peas
- 1 1/2 cups potato, diced into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 2 tablespoons cooking oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat cooking oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the diced onion and continue to sauté for 3-4 minutes until it turns translucent.
⏱️ 4 min
- 4
Add the shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until they change color and turn pink. Remove the shrimp from the pan and set aside.
⏱️ 3 min
- 5
Add the diced potatoes and diced carrots to the pan. Stir to combine with the remaining ingredients.
⏱️ 2 min
- 6
Pour in the chicken broth. Bring to a simmer.
⏱️ 2 min
- 7
Cover the pan with a lid and let the mixture simmer for 10-12 minutes, or until the potatoes and carrots are tender.
⏱️ 12 min
- 8
Uncover the pan, then add the green peas, diced red bell pepper, and the boiled and peeled quail eggs.
⏱️ 2 min
- 9
Pour in the heavy cream.
⏱️ 1 min
- 10
Return the cooked shrimp to the pan. Season the dish with salt and black pepper to taste.
⏱️ 1 min
- 11
Stir all the ingredients gently to combine them thoroughly and ensure they are heated through, about 2-3 minutes. Do not boil after adding the cream.
⏱️ 3 min
- 12
Serve the creamy sipo egg with shrimp immediately, typically alongside steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sipo Egg with Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 12 quail eggs, boiled and peeled
- 1 cup carrot, diced
- 1/2 cup green peas
- 1 1/2 cups potato, diced into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 2 tablespoons cooking oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat cooking oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Add the diced onion and continue to sauté for 3-4 minutes until it turns translucent.
⏱️ 4 min - 4
Add the shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until they change color and turn pink. Remove the shrimp from the pan and set aside.
⏱️ 3 min - 5
Add the diced potatoes and diced carrots to the pan. Stir to combine with the remaining ingredients.
⏱️ 2 min - 6
Pour in the chicken broth. Bring to a simmer.
⏱️ 2 min - 7
Cover the pan with a lid and let the mixture simmer for 10-12 minutes, or until the potatoes and carrots are tender.
⏱️ 12 min - 8
Uncover the pan, then add the green peas, diced red bell pepper, and the boiled and peeled quail eggs.
⏱️ 2 min - 9
Pour in the heavy cream.
⏱️ 1 min - 10
Return the cooked shrimp to the pan. Season the dish with salt and black pepper to taste.
⏱️ 1 min - 11
Stir all the ingredients gently to combine them thoroughly and ensure they are heated through, about 2-3 minutes. Do not boil after adding the cream.
⏱️ 3 min - 12
Serve the creamy sipo egg with shrimp immediately, typically alongside steamed rice.