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Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant green color. To turn this into a complete meal, serve with steamed rice.
ounces jumbo shrimp, peeled, deveined, tails removed, halved crosswise and patted dry
Kosher salt and ground white pepper
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