Photos by Dr. TaLisa J. Carter
“My cooking career started with a French omelet. This dish is a nod to the 3 eggs that changed my life.”
Shrimp Omelet Creole
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Serving Size: 1 or 1 ½ (If your partner picks at your plate like mine does.)
- 2 nonstick pans
- 1 whisk or fork
- 1 small mixing bowl
- 1 cutting board
- 1 rubber spatula
- 1 sharp chef or kitchen knife (I love the ones with the black handle, reminds me of my grandmother.)
- 3 large eggs
- 1 cup of shrimp or shellfish stock
- ¼ Ib shrimp (16/20 peeled & deveined)
- ¼ cup of heavy cream
- 1 bunch of chives (diced)
- 2 pads (¼ stick) of good butter
- ½ lemon
- 1 1/2 tbsp Cajun spice (I love Kwame’s Mom’s House Spice.)
- salt (to taste)
- shredded cheddar (optional)
- Crack three eggs into a mixing bowl. Add half the cream and whisk (or fork) until eggs are homogenized. Set aside to rest.
- Heat pan to medium-low heat.
- Season shrimp with salt and Cajun spice. Add in one tablespoon of oil and sear all shrimp for 1 minute on each side. Remove shrimp from pan.
- Deglaze pan with shrimp stock and add half of the Cajun spice
- Reduce heat by half and add remainder of the heavy cream and lemon. Reduce again until the sauce thickens. Add shrimp back to the pan and set aside.
- Heat second pan to medium heat and add a pad of butter. When butter starts to sizzle, pour in egg mixture and with a rubber spatula mix eggs until they begin to scramble or form curds. (Take your time with this step; you don’t want the eggs to cook too quickly. You are looking for a soft scramble.)
- Season with salt to taste and add optional shredded cheddar cheese
- Remove from heat and roll the omelet toward the back of the pan until it forms. Flip the omelet onto the plate.
- Reheat shrimp and sauce. Add salt to taste. Finish with butter until the sauce is glossy. Pour over omelet and garnish with chives.
To learn more about chef Martel Stone, follow him on Instagram.