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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SHRIMP OMELET SOUFFLE

Serves: 6

12 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
9 ounces cooked shrimp
6 ounces shrimp sauce


Separate half of the eggs. Mix the yolks with the remaining whole eggs, salt and pepper. Beat lightly.
Beat the egg whites to a medium soft peak. Fold into the whole egg mixture.
Prepare individual or large omelets melting some of the butter in an omelet pan. Pour in omelet mixture. Stir with a fork over medium heat. Before the eggs set, spoon some shelled and deveined shrimp in middle of the omelet. Fold omelet in two.
Transfer to a serving platter and keep warm. Using remaining egg mixture, make more omelets. Coat each omelet with shrimp sauce.


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