Omelette Aux Crevettes Recipe

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Omelette Aux Crevettes Ingredients

2 cup shrimp, boiled, seasoned
2 tbsp tomato sauce
1 can cream of mushroom soup
1 worcestershire sauce
1 wine, sherry, a little
8 eggs
6 tbsp butter
1 salt & pepper to taste
1 parsley

A Recipe for
Omelette Aux Crevettes

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Omelette Aux Crevettes

The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

Omelette Aux Crevettes Directions

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

Serves: 1

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Omelette Aux Crevettes Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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