Gourmet Shrimp Omelette with Tomato Sauce

1970-01-01

This replaces making individual omelets when entertaining. It is very filling and could be used for supper.  This recipe serves

Ingredients

  • TOMATO SAUCE Tomato products, canned, sauce
  • 1 medium onion, finely chopped
  • 1 tsp oil Oil, olive, salad or cooking
  • 1 large clove of garlic, crushed
  • 1/2 tsp flaked tarragon
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 cup finely chopped canned tomatoes Tomatoes, red, ripe, raw, year round average
  • OMELETTE
  • 10 large eggs, lightly seasoned and whisk
  • 2 tbsp grated parmesan cheese Cheese, parmesan, grated
  • 1 tbsp worcestershire sauce Sauce, Worcestershire
  • FILLING Pie fillings, canned, cherry
  • 1 cup cream cheese Cheese, cream
  • 2 tbsp grated parmesan cheese Cheese, parmesan, grated
  • 1 small tin cooked baby shrimps
  • 1 tbsp chopped parsley Parsley, raw
  • 1 tbsp chopped chives Chives, raw

Method

Step 1

SAUCE: Fry the onions in the oil without colouring, add remaining ingredients and simmer slowly until needed. FILLING: Beat cream cheese, parmesan and parsley together and when soft fold in the shrimps. ASSEMBLY: Take your largest non stick frying pan for this version for four. (10-12inches) Melt 1 Tbsp butter and 2 Tbsp oil in a fry pan over high heat. When bubbling, pour in the egg mixture and stir from the outside of the pan to the inside until egg mixture is moist but set. Spoon the cheese mixture into the centre of the omelette and fold both sides over it, making a torpedo shape. Shake this down into the curve of the pan and continue for 3-4 minutes, then tip onto a serving platter and serve at once. Sauce in a dish on the side.

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