California Pink Shrimp Omelette Recipes

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

CALIFORNIA PINK SHRIMP OMELETTE

Steps:

• Pour nonfat egg substitute into a small bowl, add water, dill and black pepper.
• Beat with a whisk until foamy.
• Spray a 6-8 inch nonstick skilllet with nonstick cooking spray and set over medium heat.
• When skillet is hot, add the egg mixture.
• Push the egg mixture toward the center of the pan with a spatula until the mixture begins to set.
• Place the goat cheese and California Pink Shrimp meat on half of the egg mixture.
• Fold the other half over the filling and slide the omelette onto a warm dinner plate.
• Garnish the top with chopped chives.

SHRIMP OMELETTE

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.