Brown Shrimp Omelette


  • 1 oz butter
  • 6 large eggs, lightly whisked
  • 4 oz peeled brown shrimps
  • pinch of mace
  • 1 tsp chervil, chopped
  • small squeeze lemon
  • salt & pepper
  1. Melt half the butter in a non stick pan. Season the eggs and pour in half of them. Tilt the pan so that they touch the sides and cook over a gentle heat.
  2. In a separate pan melt the remaining butter and add the shrimps and mace. Gently warm for 1-2 minutes.Add the lemon and chervil to the shrimps and remove from heat.
  3. Pour half the shrimps on top of the omelette. Sprinkle withg black pepper and finish cooking under the grill. Cook the other omelette in the same way and serve.


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