Rip Torn's Omelet With Shrimp Filling
Created by dienia b on November 1, 2021
- Servings: 3
- Prep Time: 30m
- Cook Time: 30m
- Recipe #37622
Ingredients
- Omelet :
- 6 eggs
- 1/2 teaspoon salt
- 1/16 teaspoon white pepper
- 3 tablespoons butter
- Shrimp filling:
- 3 tablespoons butter
- 2 teaspoons flour
- 1/2 teaspoons salt
- 1/16 teaspoons white pepper
- 16 ounces light cream,(1 1/4 cups)
- 1/3 cup dry vermouth
- 1 1/2 teaspoons fresh dill,minced
- 1 tablespoons lemon juice
- 1 pound frozen raw shrimp,peeled deveined
How to Make
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Step 1: Omelet:
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Step 2: Separate yolks and whites.
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Step 3: Beat yolks until thick, whites until stiff. Fold whites into yolks,
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Step 4: Add seasonings.
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Step 5: Heat 2 tbsps. butter in heavy skillet. When butter is sizzling but not brown, add eggs.
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Step 6: As the eggs begin to set, reduce heat.
How to Make
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Step 7: As omelet cooks,
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Step 8: Push back from the edges of the skillet, let the liquid foam run to edges, keep adding butter.
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Step 9: Cook until golden brown on bottom but slightly runny on top.
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Step 10: Remove from heat
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Step 11: Loosen the edge of half the omelet from skillet with a spatula.
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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.
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Step 13: Filling:
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Step 14: Melt butter over low heat
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Step 15: Stir in flour.
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Step 16: Stirring, cook 2 mins. over low flame. Add seasonings and gradually add cream and vermouth.
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Step 17: Cook over low heat, stirring until sauce begins to thicken.
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Step 18: Add dill, lemon juice and shrimp. Continue cooking over low heat until sauce thickens and shrimp are barely cooked.
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Step 19: After filling omelet
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Step 20: Garnish outside with a sprig of fresh dill.