When I was younger I really didn’t like fish and seafood at all. I know, I really don’t know why either. Except for the fact I just wasn’t into food generally speaking and maybe the idea of eating so clearly an animal. But that all changed since the summer of 2006. It was then when went to the Tuscan coast, to Viareggio to do an Italian language course all by myself. It was only for a week, but I had a blast and it was in this famous seafood restaurant where I first ate mussels, clams, shrimps and other seafood. It was all freshly caught fish and so incredibly good that I have been eating it ever since!
And almost 10 years later I just looooove shrimps! I’m even capable now to clean them myself….a real victory because it has taken me a few years. Still the idea that I’m seeing the animal (you know their head with eyes looking at me and then their legs… well you get it right?). I love to eat shrimps in so many ways.. fried, in a bitter-sweet sauce, in a pasta dish, simply baked with a bit of white wine and parsley, etc.
Thank god I can still eat them now during my pregnancy and having to do with gestational diabetes.
So my love came up with this extraordinary tasty recipe which I’m proud of sharing today: Mini Frittata with Shrimps! It is a huge hit in my home and hopefully also in yours. Because, as always, it’s simple, delicious and healthy!
Mini Frittata with Shrimps
6 fior di zucca
handful of grated parmesan cheese
salt / cayenne pepper
olive oil extra vergine
Preheat the oven to 180ºC / 350 ºF
Cut the zucchini lengthwise into quarters and then in small slices.
Heat a bit of olive oil in a skillet and bake the zucchini with a pinch of salt for 20 minutes on low/medium heat. Let them cool down completely.
Cut the fior di zucca in small strips.
Clean the shrimps: devein the shrimp by peeling the shell from it. Use a knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it. Wash them under cold running water. Cut every shrimp into thirds.
Whisk the eggs and mix with the zucchini, fior di zucca, bit of cayenne pepper and salt.
Line a muffin pan with pieces of parchment paper or paper liners. Divide the mixture into them (about 2 large spoonfuls in each). Add the shrimps at the end (2 parts in each hole).
Bake for 20 minutes, or until golden on the outside and baked through.