The Happy Home Cook: Jumbo Sautéed Shrimps and Leeks Omelet

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 Jumbo Sautéed Shrimps and Leeks Omelet (Photo by Elizabeth Ann Quirino)

Jumbo Sautéed Shrimps and Leeks Omelet (Photo by Elizabeth Ann Quirino)

This Jumbo Sautéed Shrimps and Leeks Omelet is a wonderful weeknight solution for brunch, lunch, and dinner during Lent or any day. It’s a dish that surpasses all seasons.

Who can resist a sizzling skillet filled with butter and olive oil as the ringlets of leeks let out a mellow, sweet onion aroma? This omelet filled with jumbo leeks and fresh, plump shrimps is one of the easiest meals I have made for dinner. This is an Asian in America recipe which first published on Homemade Quirk. Serves 2


jumbo shrimps - 1/2 pound, fresh, uncooked, washed, peeled, tails removed
ginger ale - 1 can (8 oz) for pre-cooking shrimps
lemon juice - from 1 piece lemon, save rinds for pre-cooking shrimps
extra virgin olive oil - 2 Tablespoons
butter (unsalted) - 1 Tablespoon
organic leeks - 2 large stalks, rinsed, roots trimmed, sliced thin
red bell pepper - 1/2 cup slices (use fresh or in jars, drained)
eggs - 6 large pieces
heavy cream - 2 Tablespoons
sea salt - 1 teaspoon
freshly ground black pepper - 1 teaspoon
boiled rice or bread - for serving


  • In a small stockpot, over medium high heat, boil the shrimps in ginger ale and lemon juice. Toss in lemon rinds. When it boils in a minute or 2, simmer till shrimps turn to pink in about 8 minutes. Drain shrimps and set aside.

  • In a medium-sized bowl, whisk the eggs. Slowly add the heavy cream. Whisk till frothy for about 3 minutes. Add the salt and black pepper. Set aside.

  • In a large non-stick skillet, over medium heat, add the extra virgin olive oil. When oil is hot enough in about 1 minute, add the butter. Once butter sizzles, add sliced leeks and cook for 2 to 3 minutes till leeks are soft.

  • To the skillet, add the pre-cooked shrimps. Mix in the red bell pepper slices. Stir around so flavors combine.

  • Pour the beaten egg mixture over the shrimps. Tilt the pan to spread eggs. Cover and cook omelet for 5 minutes or till no more liquid is visible. Turn off the heat after 5 minutes. The residual heat will continue cooking the omelet. Serve steaming hot with boiled rice or bread.

  • Cook's comments: Leeks are available year round but are in season during the spring. To prepare, remove the outer greens on top by hand. Trim the lower roots at the end of the white parts with a knife. To clean, place the whole bundle in a bowl of water. Swirl bundle like a brush to remove residue and grits. Pat dry with paper towels.

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