Cheesy Shrimp Frittata Recipes

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

CHEESY SHRIMP AND PROSCIUTTO FRITTATA

Steps:

• Preheat oven to 350°
• Combine the eggs, milk, garlic, basil, parsley, onion powder and 1/2 tsp salt and pepper in a medium bowl and whisk to combine. Set aside
• Heat a large oven-proof skillet on medium high heat until hot. Add the oil.
• Season the shrimp with salt and pepper and add to the skillet. Saute for until cooked and pink, about 2 minutes. Remove from the skillet and set aside.
• Add the prosciutto and shallot and saute until the shallot is translucent, about 2 minutes. Add the spinach and saute until wilted, another 30 to 60 seconds.
• Add the egg mixture, shrimp and half the cheese to the skillet and stir to combine.
• Top with the remaining cheese and transfer to the oven to finish cooking, about 15 to 20 minutes. Eggs should be cooked through and firm.

EASY CHEESY FRITTATA

Steps:

• Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
• Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
• Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
• Break the feta into the bowl by crumbling it with your hands.
• Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
• Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP FRITTATA

Steps:

• In a medium bowl, add eggs and milk.
• Whisk mixture until light and frothy; set aside.
• Pour oil into a 10 inch nonstick skillet over medium heat.
• Add the scallions and saute for 1 minute or just until they are soft.
• Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
• Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
• Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
• Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
• Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).

CHEESY SHRIMP FRITTATA

Steps:

• Preheat oven to 325°F.
• Spray a pie plate (or two ramekins) with cooking spray.
• Thinly slice (or dot) butter over bottom of pie plate.
• Place shrimp, feta, and green onions in plate.
• Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined. Pour over shrimp in pie plate.
• Top with crushed croutons, then Romano cheese.
• Bake at 325F for 20 minutes.
• Cool 5 minutes before slicing into wedges. Serve with a salad, or sliced tomatoes.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

CHEESY VEGETABLE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.