SHRIMP AND PARSLEY FRITTATA
Jamie's Italy by Jamie Oliver
(la migliore frittata di gamberetti e prezzemolo)
To be honest, I'm a bit fussy about my frittatas. But this one hits the nail right on the head, especially when you get nice fresh shrimp, giving you an incredible sweetness that perfumes the eggs. When I made this, I was putting the lemon zest in with the eggs and, by mistake, I squeezed the juice of a quarter of a lemon in as well. I thought I'd try it anyway, even though you're not supposed to mix eggs with citrus juice. I think the result is spectacular — a lemon curdy shrimpy frittata ... but in a nice way!
The other key to this is to use plenty of parsley. Feel free to make smaller or bigger frittatas — most of the good ones I've eaten have ended up 1 inch thick. Any thinner and it's not a frittata. Any thicker and I think it gets frumpy. You can serve frittatas cold as an antipasto or hot as a snack, or even instead of a pasta course.
P.S. This recipe also works brilliantly with crab or lobster.
Serves 2
Ingredients
• 6 large eggs, preferably organic
• sea salt and freshly ground black pepper
• a handful of fresh parsley leaves, finely chopped
• zest of 1 lemon
• juice of 1/4 of a lemon
• 1 heaping tablespoon freshly grated Parmesan cheese
• 6—7 oz. fresh shelled medium shrimp
• a good dollop of butter
• olive oil
• 1/2 a dried red chili, crumbled
Directions
Preheat the oven to 425°F.
In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the Parmesan.
Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl.
In a small, heavy, nonstick ovenproof pan, heat the butter with a good splash of oil until it begins to foam, then add all the egg mixture.
Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven. (You often get frittatas that are very well cooked, but I'd rather have it in a hot oven for a shorter amount of time so there's a little color on top and the middle's cooked but not absolutely set.)
Cook for 4 to 5 minutes, till slightly golden — it will rise slightly and will have a delicious lightness to it.
Sprinkle the chili over it and slide it onto a board.
Great served with a simple arugula salad, good bread, and a glass of wine.
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