Preparation:
Preheat oven to 400F Bring a pint of water to a boil and 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.
Sauté gently for about 5 minutes. 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 minutes. or until cream cheese is melted and the eggs are completely congealed.
Source The Grilling Season by Diane Mott Davidson |
