Omelets Creole

* Exported from MasterCook *

OMELETS CREOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion,chopped
1/2 c Green bell pepper,chopped
1/2 c Celery,finely chopped
2 tb Butter or margarine
1 cn Tomatoes(16oz)
1 Bay leaf
3/4 ts Garlic salt
1/4 ts Ground thyme
1 pk Tiny frozen cooked shrimp
-----OMELETS-----
8 Eggs
1/2 c Water
4 tb Butter or margarine

1. In medium saucepan over medium heat, cook onion,
bell pepper and celery in butter, stirring
occasionally, until tender but not brown, about 5
minutes.

2. Stir in tomatoes, breaking apart with spoon if
necessary.

3. Stir in seasonings; increase heat to high and cook,
stirring occasionally, until mixture thickens, about 8
to 10 minutes.

4. Stir shrimp into tomato mixture, then reduce heat
to low; simmer just until heated through, about 2 to 3
minutes.

5. Prepare omelets; while omelet is still moist and
creamy-looking, fill each with 1/2 cup hot shrimp
mixture.

6. With pancake turner, fold omelet in half or roll;
invert onto plate with quick flip of the wrist or
slide from pan onto plate.

7. Top each omelet with 2 tablespoons shrimp mixture.

*** OMELETS ***

1. Mix eggs and water.

2. In 7- to 10-inch omelet pan or skillet over
medium-high heat, heat 1 tablespoon butter until just
hot enough to sizzle a drop of water.

3. Pour in 1/2 cup egg mixture (mixture should set
immediately at edges).

4. With inverted pancake turner, carefully push cooked
portions at edges toward center so uncooked portions
can reach hot pan surface, tilting pan and moving
cooked portions as necessary.

NOTE: It is better to fill slightly underdone omelet;
heat retained in eggs completes the cooking. For a
more authentic touch, add a few drops of hot pepper
sauce. Round out the menu with okra and rice.



- - - - - - - - - - - - - - - - - -