Garlic Shrimp and Onion Omelette with Creamy Mushroom Sauce
This exquisite dish boasts succulent shrimp sautéed in fragrant garlic and onions enveloped in a tender omelette. A velvety mushroom sauce infused with cream and lemon elevates each bite to new heights of decadence. A sprinkle of fresh herbs adds a touch of brightness to this harmonious symphony of flavors.
Ingredients
- •6 large eggs
- •Salt and pepper to taste
- •2 tbsp olive oil
- •1 onion, diced
- •3 cloves garlic, minced and divided
- •1 lb shrimp, peeled and deveined
- •1/4 cup unsalted butter
- •8 oz mushrooms, sliced
- •1 cup heavy cream
- •1 lemon, juiced
- •Optional: Fresh parsley or chives for garnish
Dietary Info
Instructions
- 1
In a bowl, beat eggs with salt and pepper; set aside.
- 2
In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and half of the minced garlic. Cook until onion is translucent.
- 3
Add shrimp to the skillet and cook until pink and cooked through. Transfer shrimp mixture to a plate.
- 4
In the same skillet, melt butter over medium heat. Add remaining garlic and mushrooms; cook until mushrooms release their liquid.
- 5
Pour in heavy cream and lemon juice; simmer until slightly thickened. Season with salt and pepper.
- 6
In a separate non-stick skillet, heat remaining oil over medium heat. Pour in beaten eggs and cook until set.
- 7
Spoon shrimp mixture onto one half of the omelette; fold other half over to enclose filling.
- 8
Serve omelette topped with creamy mushroom sauce. Garnish with fresh herbs if desired.
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