Shrimp Omelet

1. 1

   Combine the shrimp, wine, bay leaf and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has been evaporated.

2. 2

   Discard the bay leaf and parsley and stir in the cream.

3. 3

   Season with salt and pepper.

4. 4

   Melt the butter in an 8 inch pan or an omelet pan until foaming.

5. 5

   Add the eggs and cook over high heat until just beginning to set.

6. 6

   Gently lift the edge and tilt the pan to let the unset egg run underneath.

7. 7

   Spread the filling over half the omelet.

8. 8

   Fold over the other half.

9. 9

   Slide onto a plate and serve.

10. 10

    Garnish with more shrimp if desired.

No additional tips available.