Omelette with Garlic Shrimps and Red Sauce
- Makes 1 omelette (serves 2–3)
- 1 tin of Shrimp in Garlic
- 1 egg
- 5 g of fresh ginger
- 1 tablespoon of flour
- 1 teaspoon of muscovado sugar
- 2 cherry tomatoes, chopped
- ½ onion, chopped
- 1 teaspoon of powdered chilli pepper
- 5–6 shrimps + some extra for garnishing
- 1 teaspoon of Vegemite®
- 1 tablespoon of extra virgin olive oil
- Salt and black pepper, to taste
- For the red sauce
- ½ clove of garlic
- ½ onion
- 1 spring onion
- 1 habanero chilli pepper
- 1 tablespoon of the shrimp olive oil
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 teaspoon of powdered lemon balm
- Fresh chives, for garnishing
- Preparation
- Start by making the red sauce: peel the garlic and onion and place them in a food processor with the remaining ingredients for the sauce. Process until you get a fairly homogeneous sauce and set aside.
Crack the egg into a bowl and beat with the remaining ingredients, mixing well. - In a non-stick frying pan, heat a tablespoon of olive oil, then gently pour the omelette mix in and cook over a low heat for 5 minutes with the lid on. After 5 minutes, turn the omelette using the lid and slide back into the frying pan.
- Transfer the omelette to a plate and serve with the red sauce, garnishing with chopped chives and some shrimps that you have previously drained.
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