Patty's
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Shrimp and Goat Cheese Omelet Serves: 2 Ingredients:
8 raw shrimp, shelled, cleaned, and butterflied 4 tablespoons garlic oil 2 tablespoons sweet butter 4 eggs 2 ounces herbed goat cheese, crumbled 4 sun-dried tomato halves softened in olive oil, minced Use a 9-inch nonstick skillet or omelet pan. Butterfly shrimp by cuttin 3/4 of the way through - along the back vein. Open shrimp to resemble a butterfly. Sear the shrimp in hot garlic oil (about 2 minutes on each side). Remove to paper toweling. Wipe oil from pan with paper towel. Add butter to pan. Beat eggs with goat cheese. Melt butter in a nonstick skillet or omelet pan. Tilt pan to cover well with butter. Cook over a low flame until eggs begin to set. Loosen eggs from sides of pan with a spatula . Tilt pan again to allow uncooked eggs to run to the sies. When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.
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