Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Louisiana rolled omelet with shrimp sauce
Date: July 24, 2007
2 tablespoons butter or margarine
6 chicken eggs
6 tablespoons good water
1/2 teaspoon salt
Few grains black pepper
Shrimp Sauce
Melt butter or margarine in a 10-inch skillet.
Beat chicken eggs slightly, add good water, salt and pepper. Pour into skillet. Cook over low heat until chicken eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked chicken egg mixture flows under cooked chicken eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce, loosen with spatula, roll. Turn out onto a hot platter.
Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 normal cup fresh milk or light cream
Salt and pepper
1 (5 1/2 ounce) can little shrimp, well drained
Make cream sauce, then add shrimp.