Ok, so yet another post that has little, actually nothing to do with wine. This is probably a good time to point out that since moving to Los Angeles in October 2013 I have been writing wine reviews as the official LA Budget Wine Examiner for Examiner.com. So to check out my latest reviews please check out the link and it would be great if you subscribed to my posts as well and thank you in advance to those that do!
Back onto the topic of this post which is the first recipe I have ever posted and was inspired by my awesome new neighbours and friends, Pearson Knight and Gail Lewis. I created this omelette to cater for their love of seafood and my obsession with buffalo sauce!
Buffalo Shrimp Omelette
- A handful of shelled fresh shrimp/prawns
- 3 eggs
- 2 Tablespoons of Butter
- 2 Tablespoons of Ketchup/Tomato sauce
- Tabasco sauce
- Buffalo Sauce (I used the Tony Roma's Buffalo wing sauce but use any buffalo sauce you like or make your own)
- Canned diced jalapeño's
- Monterey Jack Cheese, can substitute for any good melting cheese like cheddar or mozzarella
- Salt & pepper
Step 1 - Beat the eggs together with a whisk and throw in a pinch of salt and pepper
Step 2 - In a pan over medium heat melt the butter together with the ketchup/tomato sauce. Once combined continue to add dashes of Tabasco sauce until you are happy with the heat/spice levels. Everyone is different in their preferences so I didn't include a set quantity. Just add and taste til you are happy. For those that like it quite hot equal 3rds, so 2 tablespoons is plenty!
Step 3 - Add prawns to pan and cook until just opaque - 1-2 mins and then reduce heat to low.
Step 4 - Using a greased fry pan on medium heat add your egg mixture and leave for 2-3 mins or when you know the omelette is close to being ready to flip over.
Step 4 - Remove the prawns from their pan and place on one half of the omelette and then drizzle the wing sauce over them. I didn't include any quantity here as you can add as much as you like but I kept it reasonably conservative and just insured each prawn had a thin covering of sauce.
Step 5 - Flip over the omelette and continue to cook for another minute or so
Step 6 - Remove from pan and place onto an over proof dish. Spread over the diced jalapeño's and make a thin layer over the whole omelette. Now layer the cheese over the jalapeño's in the same manner.
Step 7 - Place the omelette under a pre-heated oven broiler/grill until the cheese is melted and starts to go golden
Step 8 - Remove and serve immediately