shrimp frastratta

alan shulver


kellie and I first came across this dish at a local B&B, and then went home and replicated it. I may decide to feature this as a special at my diner some time in the near future. Hope you enjoy it!


★★★★★ 2 votes



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  • 1 dz
    precooked baby shrimp
  • 2/3 c
    shredded monterey jack cheese
  • 2
  • 1 dash(es)
  • 1 dash(es)
    worcestershire sauce
  • 1 tsp
    half and half
  • 4
    russet potatoes

How to Make shrimp frastratta


  1. STEP 1: potato crust
    (This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.) Shred 4 potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and two eggs mixing well. Mix in 1/4 cup of flour.
  2. STEP 2:
    Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350° degrees. (Cool completely those that will be frozen for future use.)
  3. STEP 3:
    (If using frozen crust, let thaw overnight and preheat for 5 minutes at 350° degrees)
  4. STEP 4:
    In mixing bowl, mix two eggs, and the other, using only half the cheese. you can substitue just about anything you can imagine here, such as sausage, or broccoli. Pour into ramekin and top with remaining cheese. Bake for 20-25 minutes at 350° degrees or until set in center.
  5. serve hot with garnish and some toast.

Printable Recipe Card

About shrimp frastratta

Course/Dish: Breakfast Casseroles

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