Shrimp And Spinach Omelet Recipes

SHRIMP AND SPINACH OMELET

Steps:

• Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
• In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
• When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
• Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
• Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
• With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
• Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
• Sprinkle the top of the omelet with the reserved spinach and serve.

LINGUINE WITH SHRIMP AND SPINACH

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SHRIMP, SPINACH AND CHEDDAR OMELET.

Steps:

• Turn your griddle on 250 degrees or convert to a skillet and allow it to heat up.
• chop up spinach.
• in a bowl mix the shrimp and a spoonful of the chop spinach.
• spray the griddle with a little PAM or olive oil spray.
• put shrimp mix on the griddle.
• In 30sec flip the shrimp over.
• while thats warming up. Scramble 3 eggs in a bowl. then pour mixture over your shrimp.
• add a sprinkle of sea salt.and 3/4th's of your 1/4 cup of cheese over the eggs and shrimp.
• allow the omelet to cook for 1 min or until it is able to be folded. Then tri-fold your egg. Once tri flip the omelet over. press on it with your spatula. till its brown and the uncooked egg runs out.
• Flip it again. the whole process should take about 5-8mins and both sides should be brownish.
• Remove and Plate the omelet. sprinkle again with sea salt. top with the remainder of your cheese and the remainder of your chop spinach. ENJOY!

CHEESY SPINACH OMELET SANDWICH

Steps:

• Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
• Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
• Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
• Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
• Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
• Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
• Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
• Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
• Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
• Set an oven rack 3 inches from the broiler and turn the broiler on high.
• Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
• Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
• Enjoy!

SHRIMP AND SPINACH OMELET

Steps:

• 1. Preheat the oven broiler. Place oven rack about 6 inches from the broiler coils. Heat the oil in a large nonstick frying pan and cook the onion, red pepper, and serranos, stirring, until softened, 4 to 5 minutes. Add the spinach and salt. Cook, stirring, until the spinach is limp and the liquid has cooked away. Stir in the shrimp and level the ingredients in the pan. 2. Pour the eggs evenly over the spinach and shrimp mixture. Tilt the pan to cover the surface but do not stir. Reduce the heat to low and cook until the eggs are set around the edge, and the bottom is browned, 4 to 5 minutes. Put the pan under the broiler until the top is set and lightly browned, about 2 minutes. Cut into wedges and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT CREAMED SPINACH

Steps:

• Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
• Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
• Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
• Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

CLASSIC OMELET WITH SPINACH-BASIL PESTO

Steps:

• Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
• Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
• Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.