Jumbo Shrimps and Leeks Omelet

Who can resist a sizzling skillet filled with butter and olive oil as the ringlets of leeks let out a mellow, sweet onion aroma? This Jumbo Shrimps and Leeks Omelet filled with fresh, plump shrimps and flavored with large leeks is one of the easiest meals I have made for dinner. This is an AsianInAmericamag recipe which first published on the Quirk DIY blog. Serves 2

Course: Brunch, Dinner, Lunch

Cuisine: American, Asian, Filipino

Keyword: Jumbo Shrimps Leeks Omelet

Servings: people

Calories: 234kcal

Author: Asian in America recipe

Ingredients

1/2 pound fresh jumbo shrimps uncooked, washed, peeled, tails removed
1 can (8 oz) ginger ale pre-cooking shrimps
1 Tablespoon lemon juice save rinds of fresh lemon for pre-cooking shrimps
2 Tablespoons extra virgin olive oil
1 Tablespoon butter unsalted
2 stalks large leeks rinsed, roots trimmed, sliced thin
1/2 cup sliced red bell pepper
6 whole eggs
2 Tablespoons heavy cream
1 teaspoon salt
1 teaspoon ground black pepper
for serving: boiled rice or bread

Instructions

In a small stockpot, over medium high heat, boil the shrimps in ginger ale and lemon juice. Toss in lemon rinds. When it boils in a minute or 2, simmer till shrimps turn to pink in about 8 minutes. Drain shrimps and set aside.
In a medium-sized bowl, whisk the eggs. Slowly add the heavy cream. Whisk till frothy for about 3 minutes. Add the salt and black pepper. Set aside.
In a large non-stick skillet, over medium heat, add the extra virgin olive oil. When oil is hot enough in about 1 minute, add the butter. Once butter sizzles, add sliced leeks and cook for 2 to 3 minutes till leeks are soft.
To the skillet, add the pre-cooked shrimps. Mix in the red bell pepper slices. Stir around so flavor combine.
Pour the beaten egg mixture over the shrimps. Tilt the pan to spread eggs. Cover and cook omelet for 5 minutes or till no more liquid is visible. Turn off the heat after 5 minutes. The residual heat will continue cooking the omelet. Serve steaming hot with boiled rice or bread.
Cook's comments: Leeks are available year round but are in season during the spring. To prepare, remove the outer greens on top by hand. Trim the lower roots at the end of the white parts with a knife. To clean, place the whole bundle in a bowl of water. Swirl bundle like a brush to remove residue and grits. Pat dry with paper towels.
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Nutrition