1 tablespoon olive oil

2 teaspoons mustard seeds

1 cup finely chopped green onions (including green tops)

12 ounces shelled cooked tiny shrimp, rinsed

Salt and pepper

 

Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.

Serve over a soufflé or scrambled eggs.