Louisiana Rolled Omelet with Shrimp Sauce2013-01-06
- 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
Melt butter or margarine in a 10-inch skillet.
Beat eggs slightly; add water, salt and pepper. Pour into skillet.
Cook over low heat until eggs set on bottom of pan.
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.
Top with Shrimp Sauce; loosen with spatula; roll.
Turn out onto a hot platter.
Make cream sauce, then add shrimp.
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