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 Frittata: 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 24 black olives Salsa Verde: 12-oz. can of tomatillos ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed Ancho Chili Mayonnaise: 1 cup ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? Log In here.