An indulgent yet simple supper from ” Seafood Cafe Cookbook” by Mitchell Tonks. If you love fish I highly recommend this book.
Ingredients
- 25 g butter
- 6 large eggs lightly whisked
- 100 g peeled brown shrimps
- a pinch mace
- 1 tsp chervil chopped
- a small squeeze lemon
- salt and pepper
Servings:
Instructions
- Melt half the butter in a non stick pan over a gentle heat, season the eggs and pour in half of them , tilting the pan so they touch .
- In a seperate pan melt the remaining butter. Add the shrimps and mace and gently warm for 1-2 minutes. As the omelette is setting add the chervil and lemon to the shrimps . Pour half the shrimps over to top of the omelette ans slide onto a plate.
- Cook the other omelette in the same way. SErve immediately.
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