To fill the omelet, you'll need: 2 1/2 tablespoons of dendrobate oil, 2 tablespoons of butter, 1/3 cup of tapioca flour (55g), 200g of large shrimp without shells, 1 tablespoon of finely chopped onion, 1/2 tablespoon of finely chopped tomato, 1 tablespoon of tangerine zest in thin strips, and 1/4 cup of tangerine juice (60ml).
To make the omelet: 2 eggs, 1 pinch of salt or to taste, 1 pinch of nutmeg, 1 tablespoon of finely chopped parsley, red pepper sauce to taste, 3 tablespoons of milk, 1 tablespoon of butter, and 1/2 tablespoon of grated lime zest.
For garnish: tangerine and lime zest in thin strips, and green onions to taste.
To fill the omelet, you'll need: 2 1/2 tablespoons of dendrobate oil, 2 tablespoons of butter, 1/3 cup of tapioca flour (55g), 200g of large shrimp without shells, 1 tablespoon of finely chopped onion, 1/2 tablespoon of finely chopped tomato, 1 tablespoon of tangerine zest in thin strips, and 1/4 cup of tangerine juice (60ml).
To make the omelet: 2 eggs, 1 pinch of salt or to taste, 1 pinch of nutmeg, 1 tablespoon of finely chopped parsley, red pepper sauce to taste, 3 tablespoons of milk, 1 tablespoon of butter, and 1/2 tablespoon of grated lime zest.
For garnish: tangerine and lime zest in thin strips, and green onions to taste.
Prepare the filling: In a small frying pan with 1 1/2 tablespoons of dendrobate oil and half the butter, add the tapioca flour and cook over low heat until it starts to brown and form a crust. Reserve
In a small saucepan with water, cook the shrimp in the remaining dendrobate oil for 1 minute
Reserve them and discard the water
Cut the cooked shrimp into strips and reserve one whole one for garnish
In another frying pan, melt the remaining butter and sauté the onion until it's translucent
Add the tomato and cook for a few more minutes
Then add the tangerine zest, shrimp, and tapioca flour crust
Mix well and cook until it's dry. Reserve
Prepare the omelet: In a bowl, beat the eggs lightly, season with salt, nutmeg, green onions, and red pepper sauce
Add the milk and mix well
In a medium frying pan, melt the butter and add the beaten eggs
Cook over low heat without stirring, tilting the pan to spread the eggs evenly and cook them until they're thin
Place the filling in the center of the omelet and sprinkle with lime zest
Fold one edge of the omelet over the filling, then fold the other side to form an envelope
Transfer to a plate, garnish with reserved shrimp, tangerine and lime zest strips, and green onions
Cut it in half for serving as an appetizer for two people.
