Monterey Prawn Frittata

Monterey Prawn Frittata

From: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA.

Yield: 4 servings.

  • Shrimp: 24 U/15 Ocean Garden® Authentic Mexican White Shrimp, peeled and deveined with tail on


  • 3 cups salsa verde (recipe follows)
  • 1 cup sour cream (thinned and placed in squeeze bottle)
  • 1 cup ancho chile mayonnaise (recipe follows)
  • 16 eggs, beaten

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TAGS: Food & Drink