Baby Shrimp Omelette

Directions

1. Combine the shrimp, wine, and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has evaporated.
2. Discard the bay leaf and parsley and stir in the cream.
3. Season with salt and pepper.
4. Melt the butter in an 8 inch pan or an omelet pan until foaming.
5. Add the eggs and cook over high heat until just beginning to set.
6. Gently lift the edge and tilt the pan to let the unset egg run underneath.
7. Spread the filling over half the omelet. Fold over the other half.
8. Slide onto a plate and serve. Garnish with more shrimp if desired.