2 c shrimp, boiled, seasoned
2 tb tomato sauce
1 cn cream of mushroom soup
1 worcestershire sauce
1 wine, sherry, a little
8 ea eggs
6 tb butter
1 salt & pepper to taste
1 parsley

Beat 4 eggs at a time in a large bowl to an even yellow. Mix in half the
shrimp shrimp, chopped if too large, and salt and pepper to taste. MAKE A
SAUCE by mixing other half of shrimp, also chopped if needed, with the
undiluted soup, tomato paste, and a good dash of Worcestershire and sherry.
Heat to simmering and keep hot in a small pan. MAKE TWO SEPARATE OMELETS,
using 2 Tbsp butter for each and letting the pan get sizzling before
pouring in eggs. Cook over high heat, shaking and lifting the pan so it
will cook evenly. Make the first a little soft and firm up in oven. Fold,
add butter, and pass sauce. Hugg’s Note
: Use oysters, not shrimp, but vary the soup. Suggestions: Try cream of
Asparagus or other semi-herbal soup. Recipe date: 09/21/70

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