You can make a very nice little omelette by folding in a carton of potted shrimps, minus the butter topping, as it cooks. It is surprisingly filling and somehow, with a glass of white wine, rather decadent.Ah-ha, I thought, an omelet sounds brunchlike and I need a light and quick dinner one evening. Potted shrimp, however, are not something I can get at my local grocery. A little searching around turned up a recipe at the River Cottage site, also from their Edible Seashore handbook (which I don't have). Potted shrimp are tiny shrimp that have been cooked in lots of clarified butter (I used ghee) and some herbs (mace, cayenne, and bay leaf), then plopped in a jar or carton and topped with a layer of plain, clarified butter. I couldn't find the teeninsy brown shrimp asked, but got some teeny regular shrimp that had been cooked and frozen. Once you've got the potted shrimp on hand, it's just a matter of making and omelet and filling it with the shrimp. Served with a salad, this was a fine, light meal, well-suited to brunch-time eating.
Check this week's I Heart Cooking Clubs post to see what other folks have found to eat for brunch.