Omelets creole
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Omelets creole
  Creole    Cajun    Eggs    Cheese  
Last updated 6/12/2012 12:45:21 AM. Recipe ID 5124. Report a problem with this recipe.
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      Title: Omelets creole
 Categories: Cajun, Main dish, Eggs, Cheese
      Yield: 4 Servings
    1/2 c  Onion,chopped
    1/2 c  Green bell pepper,chopped
    1/2 c  Celery,finely chopped
      2 tb Butter or margarine
      1 cn Tomatoes(16oz)
      1    Bay leaf
    3/4 ts Garlic salt
    1/4 ts Ground thyme
      1 pk Tiny frozen cooked shrimp

      8    Eggs
    1/2 c  Water
      4 tb Butter or margarine
  1. In medium saucepan over medium heat, cook onion, bell pepper and
  celery in butter, stirring occasionally, until tender but not brown,
  about 5 minutes.
  2. Stir in tomatoes, breaking apart with spoon if necessary.
  3. Stir in seasonings; increase heat to high and cook, stirring
  occasionally, until mixture thickens, about 8 to 10 minutes.
  4. Stir shrimp into tomato mixture, then reduce heat to low; simmer
  just until heated through, about 2 to 3 minutes.
  5. Prepare omelets; while omelet is still moist and creamy-looking,
  fill each with 1/2 cup hot shrimp mixture.
  6. With pancake turner, fold omelet in half or roll; invert onto
  plate with quick flip of the wrist or slide from pan onto plate.
  7. Top each omelet with 2 tablespoons shrimp mixture.
  *** OMELETS ***
  1. Mix eggs and water.
  2. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat
  1 tablespoon butter until just hot enough to sizzle a drop of water.
  3. Pour in 1/2 cup egg mixture (mixture should set immediately at
  4. With inverted pancake turner, carefully push cooked portions at
  edges toward center so uncooked portions can reach hot pan surface,
  tilting pan and moving cooked portions as necessary.
  NOTE: It is better to fill slightly underdone omelet; heat retained
  in eggs completes the cooking. For a more authentic touch, add a few
  drops of hot pepper sauce. Round out the menu with okra and rice.

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Recipe ID 5124 (Apr 03, 2005)

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