Shrimp Crab Omelet Tortilla De Camaron Y Cangrejo Recipes

CRAB MEAT OR SHRIMP OMELETTE

Steps:

• Lightly beat eggs with salt and pepper, set aside.
• Heat wok with 2 tsp oil and sesame oil.
• Add onion and fry until soft.
• Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
• Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
• Heat the remaining 2 tsp oil in the wok; add beaten eggs.
• Swirl pan around to spread the omelette evenly.
• When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
• 'Fold'in the four corners of the omelette to cover the filling.
• Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.

CRAB AND SWISS OMELET

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
• In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
• Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)

Steps:

• Mix the flour and the eggs in a bowl.
• Add water and stir into a smooth batter.
• Add scallions, parsley and shrimp.
• Season with salt, pepper and paprika.
• Let stand to rest for half an hour or more.
• Heat olive oil in a frying pan.
• Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
• Fry on each side until golden.
• Serve immediately.
• *note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:.
• "Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".

SHRIMP & CRAB OMELET, TORTILLA DE CAMARON Y CANGREJO

Steps:

• Preheat oven to 350 degrees. After cleaning and cutting the shrimp set aside in a dish. Break 12 eggs in a large bowl and lightly beat with a fork add 1 tablespoon heavy cream and mix in well. Add salt, black pepper, and set eggs aside. In a large cast iron skillet add oil and heat when shimmering add the butter. Next add the diced onion and peppers saute until onion and peppers are limp.
• Next add the shrimp to the onions and continue to saute until the shrimp are pink about two minutes. Season with garlic powder and Old bay seasoning, Now add the one pound can of crab meat and stir lightly try not to break up the crab as much as possible. You may also add a little more salt and a few more tablespoons more of butter if you desire for added flavor. Lower the flame and pour you beaten eggs into the mixture of onions and seafood. Mix quickly and then let set. Make sure your flame is very low or your omelet will scorch or burn. Cover omelet and let cook for about 10 minutes on a low flame.
• After 10 minutes have passed. Remove you cast iron skillet to the hot oven, If your cover has a top that can burn remove the cover and put a ceramic plate or a cover that has no burnable top. Bake about 20 minutes. To check to see if your omelet is cooked through pull skillet out and with a toothpick insert into the middle of the omelet if it comes out very moist or egg slippery you know omelet is not throughly cooked through. Continue to cook until you omelet is set.
• When done cooking remove from oven, with a knife run all along the outer edge of the omelet making sure it is not sticking to the side of the skillet. With a pancake turner slowly try lifting omelet all around underneath to be sure it is not sticking to the bottom of the skillet. Do this carefully so you don't break your omelet. Finally with a large platter or dish cover skillet and flip it over so the omelet falls into the plate. Serve with garlic toast or bread and a crispy salad. I like to add a dollop of coktail sauce on top of the omelet wedge and a slice of lemon. Enjoy
• NOTE: You can cut omelet into small pieces add an olive on top of each piece and secure with a pretty toothpick. Put a bowl in the middle of the platter with cocktail sauce. Surrond with the omelet pieces all around the cocktail sauce. Serve as an appetizer when entertaining. I have served with little garlic toasts and have had wonderful compliments. A large omelet like this will serve 12 or more persons as an appetizer.