Spicy Shrimp Omelette Recipes

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
• Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
• Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

Steps:

• For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
• For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
• Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
• Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
• Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.

Steps:

• Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
• Serve with warm tortillas.

Steps:

• Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
• Once eggs are in frying pan and cooking for a minute, add sausage.
• Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
• Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!