We recently boiled shrimp for the baby girl's 23rd birthday. Uncharacteristically for our gluttonous crew, we had leftovers. I know, right? The only possible explanation for this is we were saving room for the Reese's Peanut Butter Cake to be served later....speaking of gluttony.
Anyway, the next day I was trying to think of something to whip up with our leftovers....something different...and easy....cause I hate cooking after being at work all day.
I mean look at these? Couldn't you just eat the entire bowl....snap out of it. I decided to try a baked omelet...kind of like a frittata, but you just do it all in the oven. It was really good. You can use any kind of seafood you have...shrimp, crawfish, crabs....or if the Gods have blessed you....a mixture of all three.
Seafood (Shrimp/Crawfish/Crab) Boil Baked Omelet
Printable Recipe here
Whatever you have leftover from your shrimp/crawfish/crab boil
1/4 cup milk
1/2 cup shredded cheese of your choice
Preheat oven to 400 degrees. Grease a 10" round baking dish
Peel your delicious leftover shrimp or crawfish and/or pick the crabs.
Use whatever you have left from your boil....definitely garlic, and hopefully corn (remove from cob) and sausage. Chop, chop, chop.
Beat eggs and milk in a large bowl. Add in cheese (this is optional and feel free to use whatever you like, though I think something mild is nicer. I think I had a Mexican blend for this recipe.) Sir in seafood and veggies (you might want to zap these in the microwave for just a few seconds to take the chill off) and salt and pepper (maybe a dash of Tabasco if you're feeling crazy) to taste. Pour mixture into prepared baking dish. Bake until eggs are puffy and browned, about 25 minutes.
I also chopped up the potatoes left from the boil, plopped (and that is a frou frou culinary term...plop) them in a bowl with a little olive oil drizzled over them, and heated them in the microwave. It was a perfect accompaniment to this meal.
Now I just need to make sure we always have leftovers after a seafood boil....yeah right.
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