Snacks: mini shrimp frittatas

3 eggs
salt and freshly ground pepper
12 small pre-cooked shrimp, tails left intact
1 bunch seedless red grapes, halved

1. Preheat the oven to 350°. In a bowl, whisk the eggs and season with salt and freshly ground pepper. 2. In a 12-cup mini muffin tin, place 2 to 4 red grape halves. 3. Slowly pour the beaten eggs into the muffin tin, dividing it evenly among all 12 cups. 4. Carefully place one shrimp, tail up, into each muffin cup. Try to arrange it so that it stays in place. 5. Transfer to the oven to cook for 10 to 12 minutes, or until the eggs are set, and garnish with the remaining grape halves. Serves 4

Note: The mini frittatas can be served warm or at room temperature. Enjoy by simply picking up one by the tail and biting off the entire frittata, then discarding the tail. These snacks also make fun appetizers for a gathering.

Replace: pre-cooked shrimp with fresh or frozen shrimp, cook in boiling water for 2 to 3 minutes.

Medium to full-bodied white wine, such as Vermentino or Soave

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