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| SEAFOOD ORLEANS OMELET |
| 4 Individual Omelets |
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| Ingredients For Seafood Orleans Base |
3 oz Butter
1/2 c Red Onions, julienne
1/2 c Red Bell Peppers, julienne
1/2 c Green Bell Peppers, julienne
1 T Garlic, minced
1/2 b 31-35 ct. Shrimp, peeled and de-veined
3 oz Sherry
1/2 lb Crawfish Tails
1/2 b Jumbo Lump Crabmeat
2 t Creole Seasoning
1 c Heavy Cream
1/4 c Green Onions, tops only sliced thin
1 T Parsley, chopped fine
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| METHOD |
| Heat butter in a large sauté skillet on medium heat.
Add red onions, both bell peppers and garlic and cook
until soft.
Add shrimp and cook until they start to turn pink. |
| Ingredients For Seafood Orleans Omelet |
1 T Butter or Margarine
3 each Eggs, beaten
1 pinch Salt
Seafood Orleans Base
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| Method |
| Heat butter or margarine in an omelet skillet on medium
heat.
Add the beaten eggs.
As the sides cook, using a rubber spatula, pull the firm
edges toward the middle of the pan and let the egg run
under and toward the edges (this will fluff the Omelet).
When three quarters of the way cooked flip over and cook
on the other side.
When cooked through spoon a quarter of the Seafood
Orleans base onto the center of the omelet and slide the
omelet over the other half.
Garnish with an orange slice and a parsley sprig. |
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