Phew, I can’t believe I’ve overcame my fear of cooking shrimp. I was always hesitant to work with raw meat in general, but today I did it!! I decided to bake a savory dish since I have so many sweet recipes, and I read about migas in my Japanese tapas book from Tsutaya. And wow, I didn’t realize shrimp was so easy to cook. Try to get it already deveined shrimp, so all you have to do is wash them and cook them!
What’s Migas? “Migas” is the Spanish word for crumbs. and in Spain they typically use stale bread and other ingredients. In Texas, they use tortillas/corn chips and eggs. So I decided to incorporate all of this into my own version by using chopped up soft and sweet, Hawaiian rolls. You can also you bread rolls. My mom and I shared this for our brunch, and it was enough to fill us for several other lunches…. thanks friends for also trying my dish and giving me feedback!
- 3 cloves Garlic
- 4 Eggs
- 3 tbsp Oil
- 2 cups Hawaiian rolls or dinner rolls, cubed at 1/2" x 1/2"
- 2 Corn tortillas cut into 1/2" x 2" strips
- 1/2 cup Shredded mexican cheese
- 5 oz Chopped pancetta
- 1/2 lb Shrimp, devined and rinsed
- 1/4 cup Parsley, chopped
- 1/2 cup Cherry tomatoes, chopped
Chop the dinner rolls into about 1/2″ cubes and slice the tortilla strips into about 4″ x 2″ strips.
Beat 4 eggs in a large bowl and then soak the dinner rolls and tortilla strips. Add the minced garlic, some salt and pepper. Allow it to soak for at least 30 minutes.
Preheat the oven to 425 and oil the bottom and sides of a 9″x9″ casserole dish.
Add the minced garlic, one tsp salt and one tsp pepper and stir to the mix.
Fill a casserole dish, at least about 9×9″ with this egg and bread mixture and add pancetta and shrimp over evenly.
Bake in the oven for about 20 minutes or until the shrimp is completely pink.
Remove from the oven and add chopped tomatoes and sprigs of fresh parsley.