This recipe is fantastic for those of you who follow the LCHF diet (low carbohydrates and high fat diet). For the rest of you, the dish is simply delicious and full of savory loveliness! If you're feeling brave, feel free to add more heat to the dish - your threshold of pain is the only limit! The shrimp salad can handle quite an amount of chili due to the contrasting mayo, sour cream and cream cheese. So just go for it. I stir the chili into the shrimp salad but I also use it as garnish.
Flavorful Omelette with Spicy Shrimp Salad and Fresh Coriander
150 gr medium-sized shrimp
2 tbsp sour cream
1 tbsp mayo
2 tbsp cream cheese
3 tbsp grated cheese (optional)
1 red chili
1 tbsp chili sauce
2 tsp sambal oelek (optional)
1 tbsp fresh coriander
1 tsp water
Salt and pepper
Break the eggs into a bowl, add a tsp of water and whisk together with a fork. Season with salt and pepper.
Stir together the sour cream, mayo and cream cheese. Chop the chili finely and add 2/3 to the mixture (save the rest for garnish). Then add the shrimp, chili sauce, sambal oelek and grated cheese. Mix well together.
Melt the butter in a pan. Pour the eggs into the pan and move around so the eggs come loose from the edges while they cook. When the omelette is almost cooked, spoon the shrimp salad over one half and fold the other half over, creating an envelope.
Garnish with the remaining chili and some fresh coriander.
This Sunday just turned into a feast!