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CUAJADO DE CAMARONES (SHRIMP AND POTATO OMELETTE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

CUAJADO DE CAMARONES (SHRIMP AND POTATO OMELETTE)

CUAJADO DE CAMARONES (SHRIMP AND POTATO OMELETTE). Alimento Base: Eggs, Heat the butter in a large (10-inch) skillet, stir in the paprika and the onions and saute over moderate heat until the onions are soft. Add the tomatoes and salt and pepper...
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Tiempo de preparación 20 minutos
Tiempo Total 20 minutos
Raciones: 4 comensales
Plato: Eggs
Cocina: Colombia
Ingredients Method

Ingredientes
  

  • 1 pound small or medium-sized raw shrimps peeled and cut into 1/2-inch pieces
  • 3 tablespoons butter
  • 1 teaspoon sweet paprika
  • 2 medium onions finely chopped
  • 3 large tomatoes peeled, seeded, and chopped
  • Salt and freshly ground pepper
  • 2 medium-sized new potatoes cooked and cubed
  • 4 large eggs separated

Method
 

  1. Preparation
  2. Heat the butter in a large (10-inch) skillet, stir in the paprika and the onions and saute over moderate heat until the onions are soft.
  3. Add the tomatoes and salt and pepper to taste and cook until the mixture is thick and well blended, about 5 minutes.
  4. Add the cooked potato cubes and cook for a further 3-4 minutes, stirring from time to time.
  5. Beat the egg yolks until they are thick and lemony.
  6. In a separate bowl beat the egg whites until they stand in firm peaks.
  7. Fold the whites and yolks together with a spatula.
  8. Return the skillet to the heat, fold the shrimps into the sauce, cook 2-3 minutes.
  9. Then fold in the eggs, mixing thoroughly.
  10. Cook until the eggs are lightly set.
  11. Serve the omelette immediately.