Shrimp Omelette Recipes

SHRIMP OMELETTE

Steps:

• Beat the eggs with a fork or a pair of chopsticks. Add the oyster sauce, fish sauce, white pepper, sesame oil and Shaoxing wine, stir to mix well.
• Heat up a wok or skillet, add the cooking oil.
• When the wok or skillet is fully heated, sauté the onion until aromatic or lightly caramelized. Add the shrimp and stir until they turn white on the surface. Add the beaten eggs. Let the omelette set, about 20-30 seconds.
• Stir, toss and flip the eggs around and cook thoroughly. Use the spatula to break up into chunks. Add the scallions, stir to combine well. Dish out and serve immediately.

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.

AUSSIE OMELET

Steps:

• In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
• In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
• Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

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.

SHRIMP OMELET

Steps:

• Combine the shrimp, wine, bay leaf and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has been evaporated.
• Discard the bay leaf and parsley and stir in the cream.
• Season with salt and pepper.
• Melt the butter in an 8 inch pan or an omelet pan until foaming.
• Add the eggs and cook over high heat until just beginning to set.
• Gently lift the edge and tilt the pan to let the unset egg run underneath. Spread the filling over half the omelet. Fold over the other half.
• Slide onto a plate and serve. Garnish with more shrimp if desired.