Louisiana Omelet with Shrimp Sauce
- Serving Size: 1 (1045.6 g)
- Calories 1522.9
- Total Fat - 109.1 g
- Saturated Fat - 47.2 g
- Cholesterol - 2915.1 mg
- Sodium - 3074.4 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 1.6 g
- Sugars - 9.2 g
- Protein - 108.1 g
- Calcium - 613.3 mg
- Iron - 13.5 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Melt butter add flour and seasonings
Drain shrimp juice into flour
Then add shrimp.
Melt butter 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.
Plate (cut omelet in half)
Top with sauce
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the shrimp sauce, be sure to use a can of small shrimp, as larger shrimp will not be as flavorful.
- When selecting the vegetables for the omelet, make sure to use fresh, ripe vegetables for the best flavor.
- Replace the butter in the shrimp sauce with olive oil. This substitution will provide a healthier version of the sauce, as olive oil is lower in saturated fat than butter.
- Replace the butter in the omelet with avocado oil. This substitution will provide a healthier version of the omelet, as avocado oil is lower in saturated fat than butter and has a higher smoke point than butter, which will help to prevent burning.
Vegetarian Omelet Omit the shrimp and shrimp sauce. Instead, add 1/2 cup of your favorite vegetables to the omelet mixture before pouring into the skillet. Saute the vegetables before adding the egg mixture.
Creamy Grits with Cheese and Bacon Bits:
This creamy side dish is the perfect accompaniment to the Louisiana Omelet with Shrimp Sauce. The creamy cheese and bacon bits will add a delicious savory flavor to the dish that will perfectly balance the omelet's milder flavor. The grits also provide a great texture contrast to the omelet.
Cajun-Style Grilled Corn: This delicious side dish is the perfect complement to the Louisiana Omelet with Shrimp Sauce. The sweet and smoky flavor of the grilled corn will add a nice contrast to the omelet's milder flavor. The grilled corn also provides a nice crunchy texture to the dish.
Q: How can I make sure my omelet cooks evenly?
A: To ensure your omelet cooks evenly, cook it over low heat, and lift the edge of the omelet and tilt the pan so that some of the uncooked egg mixture can flow under the cooked eggs. Repeat this process until the omelet is cooked through and brown on the bottom.
Q: How do I make a fluffy omelet?
A: To make a fluffy omelet, whisk the eggs until they are light and fluffy before adding them to the pan. Cook the omelet over low heat and use a spatula to gently lift the edges of the omelet and tilt the pan so that the uncooked egg mixture can flow underneath. Once the omelet is cooked through, fold it in half and serve.
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This Louisiana Omelet with Shrimp Sauce is a classic New Orleans dish, and is believed to have originated in the French Quarter of the city. It has been a favorite of many famous people, including President Thomas Jefferson who served it at a White House dinner in 1802.
The recipe is also said to have been a favorite of the legendary jazz musician Louis Armstrong, who was born in New Orleans and lived there for most of his life. Armstrong was known to have a particular fondness for the dish, and often served it to his friends and family.