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Beacon Shrimp Omelet RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


Seafood sauce:
3 tb Ketchup
1 1/2 ts Lemon juice
1 ts Creamed horseradish
1/4 ts Worcestershire sauce

1/2 ts Hard margarine (or butter)
2 lg Eggs, fork-beaten
3 tb Light cream cheese, softened and cut up
2 tb Chopped green onion
1/3 c Cooked fresh baby shrimp


Seafood sauce:

  • Combine ketchup, lemon juice, horseradish and Worcestershire sauce in small bowl.
  • Makes 3 tablespoons of sauce.


  • Melt margarine in 8 inch non-stick frying pan over medium.
  • Pour in eggs.
  • Cover.
  • Cook for 1 minute.
  • Push 1 side of egg away from edge, tipping pan so some uncooked egg flows underneath.
  • Cover.
  • Cook for 1 minute.
  • Scatter cream cheese over top.
  • Drizzle with seafood sauce.
  • Sprinkle with green onion and shrimp.
  • Cover.
  • Cook over low for 1 to 2 minutes until cheese is melted and shrimp is hot.
  • Slide onto plate, folding one half over the other.

Serves 1

Cindy Hartlin
Company's Coming Millennium Edition