Frico Cheese Crisp with Jumbo Shrimp and Potatoes
Tidbits...Fabulous seafood in this tasty combination. The fricos can be made hours ahead of time and filled right before serving. You could substitute aged Asiago or Gruyére cheese if Montasio is not available.
Ingredients
- Filling
- Jumbo Shrimp - 8 -10 cleaned and diveined
- Potatoes - 2 med/large baking potatoes thinly sliced
- Scallions - 2 thinly sliced
- Olive Oil - 2 Tbl.
- Salt and pepper - to taste
- Fricos
- Montasio cheese (or Asiago, Gruyere - 5 cups shredded (approx. 1 lb.)
Instructions
- In a nonstick skillet over medium-low heat and heat until a shred of the cheese starts to sizzle after 2 to 3 seconds.
- Sprinkle 1/3 cup in an even layer on bottom of skillet, When the underside is golden flip with a metal spatula.
- Remove carefully with a spatula. To shape them taco fashion, drape the hot frico over a rolling pin or glass to cool then set aside on paper towels until ready to fill. Handle carefully.
- In another skillet on medium heat lightly cook sliced potatoes and shallots in the olive oil until softened, about 5 minutes then add shrimp and stir to coat for another 4/5 minutes. Salt and pepper to taste.
- Fill fricos with potato shrimp mixture and serve.
