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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp Omelet

1 large onion, finely diced
2 cloves fresh garlic, minced
1 cup mushrooms, sliced
2 tablespoons bell pepper, diced
1 pound small shrimp, peeled
2 tablespoons olive oil
2 tablespoons butter
8 eggs
1/2 cup milk
  salt to taste
  pepper to taste
Sauté onion, garlic, mushrooms, bell pepper and shrimp in olive oil until vegetables are opaque and shrimp are cooked. Drain off liquid and pat vegetables and shrimp dry. Whip 2 eggs with 2 tablespoons milk; season with salt and pepper. Melt 1/2 tablespoon butter in skillet over low heat; add egg mixture to skillet. Cook without stirring until eggs are slightly firm. Pour 1/4 of the vegetable and shrimp mixture in the center of the eggs and cook until eggs are firm; lift and fold over half of set egg/vegetable mixture to form an omelet. Remove from skillet and repeat process for each omelet.

4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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