Camarones y Huevo en Salsa Verde

When I was 17 I was working on a boat in Chicago and living in Logan Square. There was this horrible restaurant called “El Abril” near my apartment across for the Blue Line El station. The food they served was bland and unremarkable. I ate there frequently though because it was convenient. One dish on the menu stood out. Not because it was particularly good, but because it was so different. Camarones y Huevo en Salsa Verde.

Many years have passed since then. 23 to be exact. I lived in Mexico for 8 years and searched for the origin of that dish. Nowhere could I find it on a menu. I was captivated though. So, I broke it down. I learned how to make a proper salsa verde and then I put my own spin on it. I tried shrimp from every region and found that gulf shrimp were best suited to my version of this odd dish. The brininess pops with the lime and cilantro. It is the most basic of elements that pull this dish all together though. Rich, buttery French style scrambled eggs.