This one came together in a rather odd way. My intention was to put the spinach, shrimp and tomatoes into the omelette. But as I was peeling the shrimp, I was thinking it would be a shame to waste the flavor in those shells, so after I cooked the shrimp in a bit of olive oil and some spices, I set them aside and added the shells to the same pan, with some water (wine would have been better but I didn't have a white on hand). Once the shells had cooked for a few minutes, I removed them from the broth and added a couple handfuls of halved cherry tomatoes. I cooked those down, adding more water when the mixture dried out, until they began to fall apart and make a light sauce. Then I cleaned the pan, and sauteed the spinach with some minced garlic and red pepper flakes.
|Spinach and shrimp, waiting to be enveloped in eggy goodness.|
Side note: My beverage for the evening was Hoegaarden wheat beer, with a wedge of lemon. Perfection!