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Omelet, shrimp creole

Source of Recipe


1948



List of Ingredients



• 7 ounces of shrimp, cut in 1/2 inch pieces
  
• 2 C bean sprouts
  
• 1 large onion, chopped
  
• 1 clove garlic,chopped
  
• 2 stalks celery, ( 1/2 C diced) rest in 1/2 inch pieces
  
• 2 bell peppers, in thin strips
  
• 4 T butter
  
• 3 large tomatoes, cut in small pieces
  
• 6 eggs
  
• salt to taste
  
• 1/8 tsp pepper
  






Instructions



1. Saute onion, green pepper and celery in 1 tablespoon butter about 2 minutes. Add tomatoes, simmer uncovered while omelet is prepared.
   
   
2. Beat eggs with 1/2 teaspooon of salt and pepper.
   
   
3. Melt 3 tablespoons butter and saute shrimp until just heated through. aboout 1 minute. Add eggs and lower heat, cover pan and cook gently 10 minutes, or until firm.
   
   
4. Add bean sprouts and remaining 1 teaspoon salt to the creole sauce. Stir well and let simmer, uncovered, stirring ocassionally.
   
   
5. When eggs are set, fold in half and cover with sauce. Serve hot.