French Omelette w/ Oregon Bay Shrimp and Snow Peas
Yield: 6 Servings
Ingredients:
12 Eggs (2 per serving)
3 T. Butter
Olive Oil
Salt & Pepper
8 oz Bay Shrimp
¼ C. Finely Chopped Onion
2 T. Finely Chopped Red Bell Pepper
1 T. Butter
1 T. Flour
2 T. Sherry OR Vermouth
½ C. Chicken Broth
2 oz Cream Cheese
½ t. Old Bay Seasoning
1/4 t. Dill
20+ Snow Pea Pods
Directions:
*As below, the sauce and peas may be prepped the day before service.
Day Before Service:
For Peas: Remove the veins from the peas and cut on a bias to ¾” strips. Blanch until just cooked, they should still be crisp. Store in an airtight container in the refrigerator.
For Sauce: In a saucepot, sautee the onions and pepper in butter until they become soft and translucent. Whisk in th flour and cook for 2 minutes, stirring constantly. Add sherry or vermouth and cook for 2 more minutes, stirring constantly. Whisk in the chicken broth. Once simmering, add the cream cheese and cook until melted completely. Add the seasoning, dill and shrimp. Chill.
Day Of Service:
Bring a pot of water to a low simmer and hold throughout service. You will use this to reheat the peas as needed using a collander. Reheat the sauce in a pot and keep hot throughout service, do not over cook.
Crack the eggs into a glass measuring cup and then blend using the immersion blender.
To Serve:
Place a dash of olive oil (maybe ½ teaspoon) and half of the butter in a nonstick pan. Heat over a very low flame. When the butter melts and begins to bubble slightly, the pan is ready. It is very important that your pan is proper temperature and stays at that temperature consistently. Whisk the eggs and pour a scant ½ cup into the pan. Add fresh ground salt and pepper to taste and slowly begin to scramble using a rubber spatula. Continue scrambling until the eggs start coagulating. At this point you will want to spread the mix out evenly over the pan and allow to set. Once the eggs are cooked, begin rolling from one side. Place onto the side of a large, warmed plate.
*You may keep the omelette in a warm 200° oven for 5-10 minutes before serving. No much longer or the egg wil dry out.
To order, place roughly 1/4 cup of sauce over top each omelette. Then place hot peas on top of the sauce. Serve with toast on the side.