Ingredients for 2 people:
- eggs
- 30 g. of milk
- 100 g. of peeled shrimps
- a fresh tomato
- a small glass of milk
- extra virgin olive oil
- butter
- half a lemon
- curry
- corn flour
- salt
Preparation:
In a bowl, marinate the fresh or frozen shelled prawns for an hour in the juice of half a lemon and salt. Meanwhile, cut the tomato into cubes. After an hour of marinating, drain the prawns and prepare a sauce in a thick-bottomed paella, cooking the prawns for 5 minutes with a drizzle of extra virgin olive oil and adding the tomato, a pinch of salt, pepper and curry or if you prefer, replace the pepper with spicy curry. If this cooking is liquid, thicken with a sprinkling of cornflour or cornstarch.
In a large bowl, mix the eggs with the milk and a pinch of salt with a whisk. Put the mixture in a large hot pan with the melted butter. Let it reach the right consistency then move the pan, remove the omelette and turn it over, with the help of a plate or flip it in the air if you’re feeling lucky, to finish cooking on the other side.
Add and spread the prawns over half the surface of the omelette, fold it over and finish cooking. Put some chopped fresh tomatoes on top and serve hot.
To complete this quick-to-prepare dish in the traditional way and to enhance the marine flavors, I suggest you accompany it with a fresh and fragrant white wine such as a fragrant and fruity Vermentino from Sardinia, or with a Chardonnay from the Veneto with an aromatic and lively bouquet.
Enjoy your meal!
