Shrimp Omelet with Calabrian Chili Oil
Ilan Hall•
Jun 20, 2025
Skewered shrimp vacuum sealed with saffron and kombu, sous vide, dashi blended with eggs, seasoned with green shit, grilled into an omelet finished with callabrian chili oil.
Ingredients (8)
Ingredients (8)
Instructions
Prep the Shrimp
Skewer the shrimp (1 lb) evenly onto metal or soaked bamboo skewers.
Place shrimp in a vacuum seal bag with the saffron threads (1 pinch) and kombu (1 strip). Vacuum seal and sous vide at 125°F for 25–30 minutes.
Egg Mixture
Blend dashi (1 cup) with eggs (6 large) until well combined.
Aim for a smooth, slightly frothy texture
Season with salt (½ tsp) and finely chopped green herbs (¼ cup).
Grill the Omelet
Preheat a nonstick or lightly oiled cast iron skillet over medium heat.
Remove shrimp from the bag and skewer, then chop or leave whole depending on preference.
Pour egg mixture into the pan, let it start to set, then evenly distribute the shrimp.
Cook gently until just set and golden on the bottom — flip or fold if desired.
Finish
Drizzle Calabrian chili (2 Tbsp) oil over the top.
Garnish with extra herbs or chili oil as desired.
Serve hot with a side of pickles, salad, or rice.
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