For the filling
2 1/2 tablespoons of dendê oil
2 tablespoons of butter
1/3 cup of tapioca flour (55g)
200g of large shrimp, shell removed
1 tablespoon of finely chopped onion
1/2 tablespoon of finely chopped tomato
1 tablespoon of tangerine peel cut into strips
1/4 cup of tangerine juice (60ml)
For the omelet
2 eggs
1 pinch of salt or to taste
1 pinch of nutmeg
1 tablespoon of finely chopped scallion
Red pepper sauce to taste
3 tablespoons of milk
1 tablespoon of butter
1/2 tablespoon of grated lemon peel
For garnish
Lemon and tangerine peels cut into strips and green onion to taste
For the filling
2 1/2 tablespoons of dendê oil
2 tablespoons of butter
1/3 cup of tapioca flour (55g)
200g of large shrimp, shell removed
1 tablespoon of finely chopped onion
1/2 tablespoon of finely chopped tomato
1 tablespoon of tangerine peel cut into strips
1/4 cup of tangerine juice (60ml)
For the omelet
2 eggs
1 pinch of salt or to taste
1 pinch of nutmeg
1 tablespoon of finely chopped scallion
Red pepper sauce to taste
3 tablespoons of milk
1 tablespoon of butter
1/2 tablespoon of grated lemon peel
For garnish
Lemon and tangerine peels cut into strips and green onion to taste
Prepare the filling: in a small skillet with 1 1/2 tablespoons of dendê oil and half of the butter, add the tapioca flour and cook over low heat until it starts to brown and form a crust
Set aside
In a small saucepan with water, cook the shrimp with the remaining dendê oil for 1 minute
Reserve the cooked shrimp and discard the water
Cut the shrimp into slices and reserve one whole shrimp for garnish
In a skillet, melt the remaining butter and sauté the onion until it's caramelized
Add the tomato and cook for a few more minutes
Combine the tangerine peel and juice with the cooked shrimp
Mix in the dendê flour crust and cook until dry, then set aside
Prepare the omelet: in a bowl, gently beat the eggs, season with salt, nutmeg, scallion, and red pepper sauce
Add the milk and mix well
In a medium skillet, melt the butter and add the beaten eggs
Cook over low heat without stirring, rotating the skillet to spread the eggs evenly and cook them until they're thin
Place the filling in the center of the omelet and sprinkle with lemon peel
Fold one edge of the omelet to the center
and then fold the other side forming an envelope
Transfer to a plate and garnish with the reserved shrimp, tangerine and lemon peel strips, and green onion
Cut in half to serve as an appetizer for two people
651 calories per serving
