Spiced Shrimp Omelet with Blueberry-Wine Sauce

February 19, 2011

I figured for the debut recipe, I better pull out all the stops, so I created this sweet and savory Mexican dish.  It’s a bit of a gourmet twist on some old standbys like ceviche, omelet, and the ever-popular blueberry-citrus combination (usually lemon, but here, using lime for a more Mexican taste). Here goes:

Omelet

2-3 eggs

1/4 c cilantro, fresh, finely chopped

1 tsp paprika

1/2 tsp salt

ground black pepper to taste

heavy cream or coconut milk (optional)

Filling

10-12 shrimp

1/2 tsp cinnamon

1/2 tsp cayenne

1/2 tsp chili powder

1/4 tsp ginger

pinch salt

1 tsp lime juice

1 tsp olive oil

Sauce

1 Tbsp blueberry all fruit (that is, no added sugar or HFCS) preserves

2 tsp lime juice

1 tsp dry red wine

1/2 tsp ginger

almond meal, to taste

De-vein the shrimp, saute until pink, then peel and remove tails. Cut into small pieces (quarters, roughly). Toss with shrimp spices until coated and set aside in the refrigerator. Beat eggs with egg spices until smooth, using a little cream or coconut milk if necessary, then set aside. Mix blueberry sauce ingredients and set aside. Grease a skillet liberally and fry the eggs for an omelet. Towards the end of the frying process, as the whites begin to cook through, add as much of the shrimp mixture as will cover half of the omelet. As the egg finishes cooking, fold it in half over the shrimp to make a pocket. Top the omelet with the blueberry sauce, and sprinkle on some more almond meal or slivered almonds as garnish, if desired.

Serves 1-2

One Response to “Spiced Shrimp Omelet with Blueberry-Wine Sauce”

  1. Jessie Says:

    Yum. This looks incredible!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s