Double Delicious Shrimp Frittata

Double Delicious Shrimp Frittata

I was at the top of my game and Restaurant Mogul K Chung hired me on to head his new restaurant called “Charade”!

This was one of the most stunning contemporary dining rooms during the day and at night turn social bar.

The table tops were all marble and the bar was made from mahogany, marble, jade and gold leaf.

The flatware was custom embroidered and sided with fine porcelain bone china.

A thousand gallon marine aquarium was surrounded by lush tropical landscape.

Craftsmen came from all over to paint murals, lay decorative tile work, forge copper bar hardware and design erotic scenes in stained glass.

The emerald green lacquer was 10 coats thick.

K, even brought in a Feng Shui Prophet to arrange everything in the restaurant to be in harmony.

This was a kitchen design for my needs. I was asked to be able to cater up to 1000 meals a day in several different styles of food for the restaurant and the office tower.

The partially exposed kitchen was done in copper and stainless steel.

All the equipment was up on curbs, and the floors and walls were all channelled tile so at the end of a shift you could steam hose the daily grunge down the drain.

I had a reliable staff of 24 whom I and my Sous, Tibor worked with before and they all knew what was ahead.

Lots of rehearsal and fine tuning was needed.

Everyone had to know everything about the food and the ingredients and how it was to be served before anyone could work a cooking station.

The same went with all the front of the house staff.

K was a very demanding kind of person and he was not much different than the last owners I worked with except Mr. Chung had opened 38 restaurants worldwide.

The menu was very contemporary, but nonconformist.

I was told that the food was stellar and that the menu was well balanced with exciting choices.

All the principal dishes were standard fare you need to have on any menu but we produced a daily fresh sheet that set the standards high in fine dining.

One of the Charade menu items that were the most popular with the diet conscious ladies was a slice of my double delicious shrimp and spinach frittata.

To make this egg pie you will need;

1 cup of cold water mataine salad shrimp,

½ cup chopped crisp double smoked bacon

2 cups of stemmed spinach leafs

1 cup thin sliced button mushroom

2 green onions chopped

3 beaten eggs

1 cup of 10 % cream

¼ tsp of fresh grated nutmeg,

¼ sea salt and pepper

1 tbs of whole wheat flour

1/4 tsp of baking powder

1 cup of artisan goat feta cheese crumbled

1 cup of grated Aged Swiss cheese shredded.

1 tsp of fresh olive oil

1 tsp fresh squeezed lemon juice.

 

Method;

In a bowl whip the eggs, cream, nutmeg, salt, pepper and flour until well blended and set aside.

Rinse the shrimp in some cold water and crispen with sea salt and then rinse clean and set aside.

In an oven proof sauté pan crisp the bacon pieces and set aside. Drain of the fat.

In the same pan add 1 tbs of olive oil over medium high heat and add the mushrooms, onions and sauté.

Now add the spinach stir and sauté till wilted. Add the bacon pieces, shrimp and sprinkle the lemon juice evenly over top and stir.

Add the feta cheese evenly and pour over the egg mixture.

Now add the shredded Swiss evenly and let sit on top.

Now place into a preheated 400 degree oven on the top shelf and bake for 15/20 minutes until firmly set .

Now turn up the broiler to high and give the top a crisp browning on the middle rack.

Watch to avoid scorching.

When bubbly golden brown remove and let rest on the stove top. Let it rest for 5 minutes.

Arrange a plate with some seasonal fresh fruit and melons and add a wedge of the egg pie and enjoy.

Cheers.

thekitchenman.ca