Best Low Country Shrimp Frittata Recipes

Lowcountry Breakfast Shrimp image

Provided by Scott Peacock

Yield Makes 8 servings

Number Of Ingredients 7

3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pound medium or large shrimp, peeled and deveined
1/2 to 1 cup water

Steps:

Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.

Cheesy Shrimp Frittata image

Provided by KerfuffleUponWincle

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

cooking spray
1 tablespoon butter
1/2 lb large raw shrimp (peeled and deveined)
1/4 cup feta cheese (crumbled)
1 -2 green onion (minced, or snipped with scissors)
3 large eggs (beaten)
1 dash garlic salt
1/4 teaspoon black pepper (freshly ground)
2 tablespoons sour cream
1/2 cup crouton (slightly crushed, herb and cheese preferred)
3 tablespoons romano cheese (shredded)

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.

Shrimp Frittata image

Provided by ratherbeswimmin

Categories European

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

6 large eggs
3 tablespoons milk
2 tablespoons olive oil
2 scallions, thinly sliced
3/4 lb small shrimp, peeled and deveined
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
salt and pepper

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).