Shrimp Omlete

Although the “Mighty Mississippi” has taken front and center lately, there have been other important events in our lives.  This week was our wedding anniversary and John fixed a gourmet breakfast for us to celebrate.

This Shrimp Omelet topped with Dill Sauce and Shrimp was a perfect way to start a special day.

Mais C’est Bon!

Enjoy!!

Shrimp Omelet

• 2 eggs, beaten
• 1/2 cup small Louisiana shrimp
• 1 leek, sliced
• 1 bulb of yellow, red, and orange bell pepper, chop medium
• 1 tbl red onion, chop fine
• Salt and Pepper
• Soy cheddar cheese
• 3 tbl olive oil

Garnish

2 large Louisiana shrimp

Dill Sauce

• ¾ cup mayonnaise
• ¼ cup red onion, thinly sliced
• 1 tsp dill
• ½ tsp lemon juice
• 1 tbl capers, drained

Heat 2 tbl olive oil to medium in cast iron or other heavy skillet.  Sauté vegetables until tender, add shrimp and turn off heat.

Heat 1 tbl olive oil in cast iron griddle or other griddle.  Beat eggs and season with salt and pepper.  Spread eggs on griddle and place vegetables and small shrimp on half of eggs.  When eggs “set”, fold the half of the omelet without the vegetables and small shrimp over the other half. When cooked, cut in half and plate. Garnish with the Dill Sauce and large shrimp.  1 tablespoon of garnish per serving is sufficient.  Keep the remainder in the refrigerator for later use.