Shrimp And Goat Cheese Omelette
|Raw shrimp||8 , shelled, cleaned and butterflied|
|Garlic oil||4 Tablespoon|
|Sweet butter||2 Tablespoon|
|Herb goat cheese||2 Ounce, crumbled|
|Sun dried tomato halves||4 , softened in olive oil, minced|
Use a 9-inch nonstick skillet or omelet pan.
Butterfly shrimp by cutting 3/4 of the way through along the back vein.
Open shrimp to resemble a butterfly.
Sear the shrimp in hot garlic oil (about 2 minutes on each side).
Remove to paper toweling.
Wipe oil from pan with paper towel.
Add butter to pan.
Beat eggs with goat cheese.
When eggs are set, place shrimp and sun-dried tomatoes on egg pancake and fold over.