Rip Torn's Omelet With Shrimp Filling

3
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #37622

November 01, 2021



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Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (774.3 g)
  • Calories 1210.2
  • Total Fat - 90.4 g
  • Saturated Fat - 42 g
  • Cholesterol - 2125.4 mg
  • Sodium - 2563.8 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.2 g
  • Protein - 85.3 g
  • Calcium - 477.9 mg
  • Iron - 9.2 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.3 mg

Step 1

Omelet:

Step 2

Separate yolks and whites.

Step 3

Beat yolks until thick, whites until stiff. Fold whites into yolks,

Step 4

Add seasonings.

Step 5

Heat 2 tbsps. butter in heavy skillet. When butter is sizzling but not brown, add eggs.

Step 6

As the eggs begin to set, reduce heat.

Step 7

As omelet cooks,

Step 8

Push back from the edges of the skillet, let the liquid foam run to edges, keep adding butter.

Step 9

Cook until golden brown on bottom but slightly runny on top.

Step 10

Remove from heat

Step 11

Loosen the edge of half the omelet from skillet with a spatula.

Step 12

Add filling, fold one half over the other. Turn upside down on a heated dish. Lightly brush top with absorbent paper to remove excess butter.

Step 13

Filling:

Step 14

Melt butter over low heat

Step 15

Stir in flour.

Step 16

Stirring, cook 2 mins. over low flame. Add seasonings and gradually add cream and vermouth.

Step 17

Cook over low heat, stirring until sauce begins to thicken.

Step 18

Add dill, lemon juice and shrimp. Continue cooking over low heat until sauce thickens and shrimp are barely cooked.

Step 19

After filling omelet

Step 20

Garnish outside with a sprig of fresh dill.

Tips & Variations


No special items needed.

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