Puffy Omelet: Shrimp Creole Sauce

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fix this before you start the omelet


  • 2 tblsp. butter or regular margarine
  • ¼. chopped onion
  • ¼. chopped green pepper
  • 1 can condensed tomato soup
  • ¼ tsp. salt
  • Dash of pepper
  • 1 tsp. sugar
  • 1 (5 oz.) can shrimp, drained


  • Melt butter in saucepan, add onion and green pepper. Cook until pepper is soft.
  • Stir in undiluted soup, salt, pepper and sugar. Simmer 45 minutes, until thick.
  • Just before serving, add cleaned shrimp; heat. Pour inside and over Puffy Omelet.