Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Shrimp Omelet |
Seafood-4162 |
| Ingredients |
| 1 |
large onion, finely diced |
| 2 |
cloves fresh garlic, minced |
| 1 |
cup mushrooms, sliced |
| 2 |
tablespoons bell pepper, diced |
| 1 |
pound small Florida shrimp, peeled |
| 2 |
tablespoons olive oil |
| 2 |
tablespoons butter |
| 8 |
eggs |
| 1/2 |
cup milk |
| |
salt to taste |
| |
pepper to taste |
| |
|
| Preparation |
| Sauté onion, garlic, mushrooms, bell pepper and shrimp in olive oil until vegetables are opaque
and shrimp are cooked. Drain off liquid and pat vegetables and shrimp dry. Whip 2 eggs with 2
tablespoons milk; season with salt and pepper. Melt 1/2 tablespoon butter in skillet over low
heat; add egg mixture to skillet. Cook without stirring until eggs are slightly firm. Pour 1/4 of the
vegetable and shrimp mixture in the center of the eggs and cook until eggs are firm; lift and fold
over half of set egg/vegetable mixture to form an omelet. Remove from skillet and repeat process
for each omelet.
Yield
4 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
