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Rating: 4.0/5 (51 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 465
% Daily Value**
Total Fat 35g
Saturated Fat 16g
Unsaturated Fat 4g
Cholesterol 740mg
Sodium 1330mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 3g
Protein 30g
Vitamin A  25%Vitamin C  6%
Calcium  18%Iron  24%
Potassium  9%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Omelette Aux Crevettes

Date Added: June 11, 2009


2 cups Shrimp boiled seasoned
2 tablespoons Tomato Sauce
1 can Cream Of Mushroom Soup
Worcestershire Sauce
Dry Sherry
8 Eggs
6 tablespoons Butter
Salt to taste
Pepper to taste
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1. Beat 4 eggs at a time in a large bowl to an even yellow.

2. Mix in half the shrimp shrimp, chopped if too large, and salt and pepper to taste.

3. MAKE A SAUCE by mixing other half of shrimp, also chopped if needed, with the undiluted soup, tomato paste, and a good dash of Worcestershire and sherry.

4. Heat to simmering and keep hot in a small pan.

5. MAKE TWO SEPARATE OMELETS, using 2 Tbsp butter for each and letting the pan get sizzling before pouring in eggs.

6. Cook over high heat, shaking and lifting the pan so it will cook evenly.

7. Make the first a little soft and firm up in oven.

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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Shellfish, Butter, Mushroom, Tomato, Sulfites, Malt, Shrimp, Alcohol allergies.
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