4 tsp (20 mL) butter, divided
2 Tbsp (30 mL) dry bread crumbs
1/2 cup (125 mL) milk
1/2 tsp (2 mL) dried basil
Salt, pepper and hot pepper sauce, to taste
1/2 cup (125 mL) each green/red peppers, cut into short strips
1/4 cup (50 mL) chopped onion
8 oz (250 g) cooked small shrimp (2 cups/500 mL), chopped
1 cup (250 mL) shredded old Cheddar cheese
Paprika, to taste
Preheat oven to 375°F (190°C). Place 1 tbsp (15 mL) butter in a 9-inch (23 cm) square or 11 x 7-inch (27x18 cm) baking pan. Melt in the oven, about 3 minutes. Sprinkle bread crumbs evenly over melted butter. Bake until browned, 4 to 5 minutes.
Beat together eggs, milk, basil, salt, pepper and hot pepper sauce, just until blended. Melt 1 tsp (5 mL) butter in a large nonstick skillet over medium-high heat. Add green and red peppers, and onion. Cook and stir 3 minutes. Add shrimp and egg mixture.
Cook, stirring constantly with a wide spatula. When eggs are almost set but still very moist (about the consistency of soft oatmeal), remove from heat and stir in half of the cheese. Immediately pour into baking pan. Sprinkle with remaining cheese and paprika. Bake 10 to 12 minutes or until eggs are set. Cool before cutting into squares or bars. Serve warm or at room temperature.
Makes approx. 2 dozen appetizers.
Carbohydrate: 1.3 g
Protein: 5.0 g
Fat: 3.7 g