Shrimp Omelette
"A Cuban recipe from Tampa"
photo by yuki9622002
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 omelette
- Serves:
- 2
ingredients
- 4 eggs
- 18 medium size shrimp, peeled, deveined, and sliced in half legthwise
- 1 medium size Spanish onion, chopped
- 2 garlic cloves, mashed
- 1⁄4 cup extra virgin olive oil
- salt and pepper
directions
- 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.
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Reviews
-
Just tried this for my Mom and I, and we both loved it! I added a small finely chopped roma tomato to the mixture, and topped the omelets off with grated Gruyere cheese. So yummy! Will definitely make again... -
Marvelous. I subbed green onions for the Spanish and loved every bite.
-
Very good. I used leftover grilled large shrimp (chopped), Vidalia onion, garlic, and Gruyere. Topped with sliced Roma tomatoes.
Tweaks
-
Marvelous. I subbed green onions for the Spanish and loved every bite.
RECIPE SUBMITTED BY
FloridaGrl
Keystone Heights, 0
