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Shrimp And Goat Cheese Omelette Recipe
|Raw shrimp||8 , shelled, cleaned and butterflied|
|Garlic oil||4 Tablespoon|
|Sweet butter||2 Tablespoon|
|Herb goat cheese||2 Ounce, crumbled|
|Sun dried tomato halves||4 , softened in olive oil, minced|
Serving size: Complete recipe
Calories 1419 Calories from Fat 1092
% Daily Value*
Total Fat 121 g185.8%
Saturated Fat 34.5 g172.3%
Trans Fat 0 g
Cholesterol 1237.9 mg
Sodium 931.4 mg38.8%
Total Carbohydrates 10 g3.2%
Dietary Fiber 0.98 g3.9%
Sugars 4.6 g
Protein 72 g144.6%
Vitamin A 54.2% Vitamin C 14.4%
Calcium 21.4% Iron 48%
*Based on a 2000 Calorie diet
Butterfly shrimp by cutting 3/4 of the way through along the back vein.
Open shrimp to resemble a butterfly.
Sear the shrimp in hot garlic oil (about 2 minutes on each side).
Remove to paper toweling.
Wipe oil from pan with paper towel.
Add butter to pan.
Beat eggs with goat cheese.
When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.