RICHMOND, Va. -- Our friend is back in the Virginia This Morning kitchen! Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company joins us live to create his caprese shrimp omelet. For ...
Peel and de-vein shrimp. Cut shrimp into small pieces saving several large shrimp for garnish. Saute shrimp, onions and parsley in butter until thoroughly cooked. Set aside. Steam asparagus. Cut into ...
"I like omelets in any form, but the seafood omelet that I’m doing here is a bit more rich and sophisticated than most. I sauté some shrimp and scallops, (you could also use some fish), a bit of ...
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