Shrimp Omelet with Calabrian Chili Oil

8 ingredients•Prep: 20 mins•Cook: 30 mins

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Ilan Hall•

June 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)

Shrimp(1 lb, peeled and deveined)
reserve shells if desired
Saffron threads(1 pinch)
about 8–10 threads
Kombu(1 strip)
approx. 4 inches
Dashi(1 cup)
homemade or high-quality store-bought
Eggs(6 large)
Calabrian chili oil(2 Tbsp)
plus more to finish
Green herbs (scallions, chives, parsley, tarragon)(¼ cup, finely chopped)
whatever green shit you've got
Salt(½ tsp)
or to taste

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.