Photo: Shrimp Frittata: Frittata coi Gamberetti Recipe
Ingredients
- 1 cup water
- 1 tablespoon salt
- 1/2 pound shrimp (small or 31/35 size), peeled and cleaned
- 1 tablespoon unsalted butter, melted
- Salt and pepper
- 8 eggs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped Italian parsley
Directions
Preheat the oven to 400 degrees F.
Bring 1 cup of water to a boil and add 1 tablespoon salt. Quickly blanch the shrimp in the salted water, then drain and toss in the butter. Season with salt and pepper and set aside.
In a large bowl, beat the eggs with salt and pepper. Heat the olive oil in a large 9-inch non-stick skillet over high heat and pour in the eggs. Cook, stirring constantly, until the eggs are coagulated. The eggs should be semi-solid. Add the shrimp and mix them in. Cook the mixture on the stovetop for a few more minutes, and then flip it over. Cut the frittata into wedges, top with parsley and serve.
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By jen290_3828338
Herndon, VA
on August 14, 2010
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There's something wrong with the way the recipe is written. It tells you to turn on the oven and then never says when or how long to bake the frittata. I cookied it on the stove, and finished it off under the broiler. I added sun dried tomatoes and some parmesan cheese. It wasn't bad, but I probably wouldn't make this again. I was slightly impressed that the shrimp didn't get tough given the recipe says to blanche them, and then cook them in the frittata. I'm glad I added the sun dried tomatoes, otherwise the recipe was bland.
By franomine13_110...
Grimesland, NC
on April 26, 2010
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Why turn on the oven? I winged this and added some garlic put it in the oven for 20 minutes. It was pretty good.
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