Omelette Aux Crevettes

Indulge in the luxurious flavors of this classic French-inspired Omelette Aux Crevettes. This dish combines tender, seasoned shrimp with a velvety cream of mushroom base, creating a comforting and sophisticated breakfast or brunch experience. The addition of a rich, simmered sauce infused with tomato, sherry, and Worcestershire adds a depth of flavor that elevates simple eggs into a gourmet meal. Perfect for a leisurely weekend morning or a special treat, this omelette is both quick to prepare and deeply satisfying. The contrast between the fluffy, buttery egg and the savory, umami-rich filling makes it a standout choice for seafood lovers.

Cooking Method: Frying, Stewing

Cuisine: French

Courses: Breakfast

Difficulty: Intermediate

Servings: 2

Calories: 126.2

Dietary: Gluten-free

Description

Indulge in the luxurious flavors of this classic French-inspired Omelette Aux Crevettes. This dish combines tender, seasoned shrimp with a velvety cream of mushroom base, creating a comforting and sophisticated breakfast or brunch experience. The addition of a rich, simmered sauce infused with tomato, sherry, and Worcestershire adds a depth of flavor that elevates simple eggs into a gourmet meal. Perfect for a leisurely weekend morning or a special treat, this omelette is both quick to prepare and deeply satisfying. The contrast between the fluffy, buttery egg and the savory, umami-rich filling makes it a standout choice for seafood lovers.

Ingredients

8 large Eggs
2 cups Shrimp, boiled, peeled, and deveined
6 tablespoons Butter
1 can Cream of mushroom soup
2 tablespoons Tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon Sherry
To taste Salt and black pepper
For garnish Fresh parsley, chopped

Directions

1
Chop half of the boiled shrimp into smaller pieces if they are large; set aside.
2
In a bowl, whisk 4 eggs until smooth and evenly yellow.
3
Stir half of the chopped shrimp into the whisked eggs, along with salt and pepper to taste.
4
In a small saucepan, combine the cream of mushroom soup, tomato sauce, Worcestershire sauce, sherry, and the remaining half of the chopped shrimp.
5
Heat the sauce mixture over medium heat, stirring occasionally, until it simmers gently. Keep warm off the heat while preparing the omelets.
6
Heat a non-stick skillet over medium-high heat and add 2 tablespoons of butter.
7
Once the butter is sizzling, pour in the first batch of egg and shrimp mixture.
8
Cook, shaking the pan and lifting the edges with a spatula to allow uncooked egg to flow underneath, until the bottom is set but the top is still slightly moist.
9
Transfer the omelet to a preheated oven to finish cooking gently, or fold it in half in the pan and cover briefly to firm up.
10
Repeat the process with the remaining 4 eggs and shrimp mixture for the second omelet.
11
Place omelets on serving plates, add a pat of butter on top, and serve immediately with the warm shrimp sauce on the side or spooned over.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 126.2kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 182.4mg61%
Sodium 416.4mg18%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.1g5%
Sugars 2.5g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, omelette, eggs, mushroom, creamy, breakfast, brunch, seafood, french, sherry, tomato, worcestershire, butter, pan-fried, savory, comfort food, quick meal, protein

Read it online: https://www.chefs-mate.com/recipe/omelette-aux-crevettes/