Gulf Shrimp Omelet* Recipe

Preparation

1. 1

   Cook the Grits

   In a saucepan, combine the stone-ground grits with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until creamy. Season with salt to taste.

2. 2

   Sauté the Vegetables and Shrimp

   In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced red onion and bell pepper, cooking until softened, about 3-5 minutes. Add the shrimp and season with salt and black pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat.

3. 3

   Prepare the Omelet

   In a bowl, whisk together the eggs, salt, and black pepper. In the same skillet, melt the remaining tablespoon of butter over medium-low heat. Pour in the eggs and cook until the edges begin to set. Gently lift the edges with a spatula to allow uncooked eggs to flow underneath.

4. 4

   Assemble the Omelet

   Once the eggs are set but still slightly runny on top, add the sautéed shrimp and vegetable mixture on one half of the omelet. Sprinkle the shredded cheddar cheese on top. Fold the omelet in half and let it sit for another 1-2 minutes to allow the cheese to melt.

5. 5

   Serve

   Plate the omelet alongside a serving of creamy grits and a buttermilk biscuit. Enjoy!