Galatoire's Sauteed Shrimp Omelette


Recipe courtesy of Galatoire's Cookbook

Serves 1 or 2

  • 3 large eggs
  • ​1 tablespoon salted butter
  • 6 uncooked large (21-25 count) shrimp, peeled and diced or 1/3 cup small shrimp
  • 1 teaspoon garlic, chopped
  • salt and freshly ground black pepper to taste

Galatoire's Sauteed Shrimp Omelette

Galatoire's Sauteed Shrimp Omelette 

Click image to enlarge.



In a bowl, beat the eggs with a whisk until well blended and fluffy.

​In an 8-inch saute pan over high heat, melt the butter. Add the shrimp and saute for 3 minutes or until they turn pink. Add the garlic and saute for an additional minute. Pour the beaten eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook without stirring for about a minute until the bottom is golden and the top is almost set. Using a spatula, loosen the edges of the omelette, then flip the omelette over and cook the top for a few seconds.

​Slide the omelette onto a plate and fold in half. Serve at once.

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