Shrimp Frittata: Frittata coi Gamberetti (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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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