Les Salisbury is a seventh-generation shrimper who, as a little boy, helped his grandfather catch brown shrimps in nets pulled by a horse and cart. Since then, he’s become the champion of the potted shrimp, the man responsible for keeping the tradition alive. In 1983, he started the award-winning Furness Fish, Poultry and Game Supplies, potting shrimps under the brand name ‘Morecambe Bay Potted Shrimps’.
Ingredients
- 3 tbsp light olive oil
- 2 small onions, finely sliced
- 6 medium eggs
- 150g peeled brown shrimps
- 2 tbsp double cream
- 1 tbsp chopped fresh dill, plus extra to garnish
- Pinch of cayenne pepper
Method
- 1. Heat the oil in a large frying pan over a medium heat. Add the onions, stir for 1 minute, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until soft and turning golden. Set aside to cool for 5 minutes.
- 2. In a bowl, beat the eggs, then mix in the shrimps, cream, dill, cayenne and onions. Season.
- 3. Preheat the grill to medium-high. Place a non-stick blini pan, (or a small, about 12cm non-stick ovenproof frying pan), over a medium heat. When hot, ladle in a quarter of the egg mixture and cook for 1 minute. Pop the pan underneath the hot grill for 1 minute, or until just set and turning golden.
- 4. Carefully run a knife around the edge of the pan and slide the omelette onto a warm plate. Cover loosely with foil to keep hot. Repeat to make 4 omelettes. Garnish with fresh dill to serve.
Nutritional info
Per serving: 296kcals, 22.8g fat (6.4g saturated), 20.6g protein, 3.3g carbs, 2.1g sugar, 0.3g salt
Chef's tip
Make 1 large omelette and quarter to serve, if you like.