Thursday, April 11, 2013

Shrimp and Feta Omelette with Cilantro

For reasons I can't explain, I got the idea of making a shrimp omelette stuck in my head. There was definitely a time where I would have scoffed at the idea of a seafood omelette, but shrimp omelettes have a proud place in Asian and American cuisine. My recipe doesn't fall under exactly under either of them, but instead uses a complementary set of flavors from all over the map. Old Bay and seafood are a natural combination, that magical blend of spices just as delightful with shrimp as with the traditional crab. Cheese and seafood are often a dicey combination, but salty feta is light enough that it doesn't overpower the shrimp. Cilantro adds just the right fresh and herbaceous note, though if you're one of those people who thinks cilantro tastes soapy, parsley or basil would be suitable substitutes. Although it is an omelette, I consider this a light dinner rather than a breakfast as the only seafood I can easily see myself having at breakfast is smoked salmon. Eggs are one of my favorite options for a quick supper, easily accommodating almost any ingredient or flavor and making it from pan to plate in just a few minutes. I like my omelettes with a little color, as you can see above, but feel free to keep yours golden yellow. Not quite breakfast for dinner, but uniquely satisfying, this is a perfect meal for any busy weeknight.

Shrimp and Feta Omelette with Cilantro
serves 1

Canola or olive oil cooking spray
2 ounces raw shrimp, cut into bite-size pieces
2 large eggs
1/4 teaspoon Old Bay seasoning
2 tablespoons/0.5 ounce crumbled feta cheese
2 tablespoons chopped fresh cilantro

1. Preheat an omelette pan over medium heat and spray with cooking spray. Add shrimp and cook, stirring occasionally until shrimp are translucent, about 3 to 5 minutes. Remove from pan and set aside.

2. Whisk the eggs and Old Bay together in a medium bowl. Spray pan with cooking spray and add eggs to pan, agitating the pan gently. Tilt pan and lift edges of omelette to allow the runny eggs to cook. When the eggs begin to firm and are almost cooked, add shrimp, cheese, and cilantro, distributing evenly over the middle third of the omelet.  Use a fork or spatula to fold each side of the omelette over the center filling, tilting the pan to help roll up the omelette. Cook 10 to 30 seconds longer, depending on how brown you like your omelette. Slide onto a plate and serve promptly.

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