Yield: 3 Servings
|1 teaspoon||Old Bay Seasoning|
|8 larges||Shrimp; frozen, easy peel|
|¼ cup||Chopped leeks; white part only,|
|⅓ cup||Chopped fresh tomatoes; seeds/pulp removed|
|6 \N||Eggs; lightly beaten|
|\N \N||Salt and pepper to taste|
|3 ounces||Cream cheese; cut into 1/4\" cubes|
Preheat oven to 400 degrees. Bring a pint of water to a boil and andd Old Bay Seasoning and the shrimp. Cook the shrimp until they are just pink. Do not overcook. Drain and peel the shrimp, then cut them in half. Melt the butter in an oven proof skillet, then add the leeks and tomato. Saute gently for about 5 mins. until the leek is softened.
Pour the eggs into the leek mixture, season with salt and pepper and cook over med-low hear, stirring occasionally to prevent browning, until the eggs have almost congealed but still have some liquid left, Stir in the shrimp and the cream cheese. Bake in the oven for 10 mins. or until cream cheese is melted and the eggs are completely congealed.
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998