Rip Torn's Omelet With Shrimp Filling

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.