Omelette aux crevettes
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Omelette aux crevettes
  Seafood    Omelettes  
Last updated 6/12/2012 12:45:21 AM. Recipe ID 5125. Report a problem with this recipe.
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      Title: Omelette aux crevettes
 Categories: Wildgame, Seafood
      Yield: 1 Servings
 
      2 c  Shrimp, boiled, seasoned
      2 tb Tomato sauce
      1 cn Cream of mushroom soup
           Worcestershire sauce
           Wine, sherry, a little
      8    Eggs
      6 tb Butter
           Salt & pepper to taste
           Parsley
 
  Beat 4 eggs at a time in a large bowl to an even yellow. Mix in half
  the shrimp shrimp, chopped if too large, and salt and pepper to
  taste. MAKE A SAUCE by mixing other half of shrimp, also chopped if
  needed, with the undiluted soup, tomato paste, and a good dash of
  Worcestershire and sherry. Heat to simmering and keep hot in a small
  pan. MAKE TWO SEPARATE OMELETS, using 2 Tbsp butter for each and
  letting the pan get sizzling before pouring in eggs. Cook over high
  heat, shaking and lifting the pan so it will cook evenly. Make the
  first a little soft and firm up in oven. Fold, add butter, and pass
  sauce. Hugg's Note : Use oysters, not shrimp, but vary the soup.
  Suggestions: Try cream of Asparagus or other semi-herbal soup. Recipe
  date: 09/21/70
 




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Recipe ID 5125 (Apr 03, 2005)

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