Shrimp newburg omelets^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 12-94 | ||
| Carolyn Shaw 8-95 | ||
| SAUCE | ||
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| 1⅓ | cup | Skim milk |
| 1 | tablespoon | Dry sherry |
| 1 | teaspoon | Margarine or butter, if |
| Desired | ||
| OMELETS | ||
| 1½ | cup | Egg Beaters |
| 3 | tablespoons | Water |
| 1 | teaspoon | Dried dill weed |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| FILLING | ||
| 2 | teaspoons | Olive oil |
| 1½ | cup | Slice fresh mushrooms |
| 8 | ounces | Shelled deveined uncooked |
| medium | Shrimp | |
| 1 | small | Red bell pepper, cut in thin |
| Strips | ||
| 1 | tablespoon | Lemon juice |
Directions
Sauce: In medium saucepan, combine flour and ½ ts salt. Gradually stir in milk; cook and stir over medium heat until bubbly and thickened. Remove from heat, stir in sherry and butter. Cover; keep warm.
Omelets: In small bowl, combine omelet ingredients; mix well. Spray small nonstick skillet with Pam. Heat over medium-high heat until hot. Add ¼ of egg mixture to skillet. Cook 1½-2 minutes or until set. With pancake turner, loosen edge of omelet; gently shake pan and slide out onto serving plate. Repeat with remaining egg mixture.
Filling: Heat oil in medium nonstick skillet until hot. Add mushrooms, shrimp and bell pepper; cook 3-4 minutes or until shrimp turns pink.
Add lemon juice; cook an additional 1 minute.
to serve, top each omelet with ¼ of the shrimp mixture and 1 tablespoon sauce. Fold omelets in half over mixture; top each with ¼ cup sauce. If desired, sprinkle with paprika, chopped fresh parsley or dill weed. 4 servings.
Per serving: 170 cal., 20 g protein, 11 g carb., 1 g fiber, 4 g fat, 82 mg chol., 670 mg sodium, 480 mg potassium, 2 ½ lean meat and 2 vegetable exchanges.
Submitted By CAROLYN SHAW On 09-05-95