Louisiana Rolled Omelet with Shrimp Sauce

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  • 2 tablespoons butter or margarine
  • 6 eggs
  • 6 tablespoons water
  • 1/2 teaspoon salt
  • Few grains black pepper
  • Shrimp Sauce:
  • 4 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1 cup milk or light cream
  • Salt and pepper
  • 1 (5 1/2 ounce) can small shrimp, well drained


Step 1

Melt butter or margarine in a 10-inch skillet.

Step 2

Beat eggs slightly; add water, salt and pepper. Pour into skillet.

Step 3

Cook over low heat until eggs set on bottom of pan.

Step 4

Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom.

Step 5

Top with Shrimp Sauce; loosen with spatula; roll.

Step 6

Turn out onto a hot platter.

Step 7

Make cream sauce, then add shrimp.

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