Posted on April 12, 2001
Est. preparation time: 15 mins
Est. cooking time: 10 mins
4 oz. fresh or frozen shrimp in shells, peeled and deveined
1/2 of a 9-oz. package frozen artichoke hearts
1/4 cup milk
1/4 cup thinly sliced green onion
1/8 tsp. garlic powder
1/8 tsp. pepper
Nonstick spray coating
3 Tbsp. finely shredded Parmesan cheese
Thaw shrimp, if frozen. Halve shrimp lengthwise. Cook artichokes according to package directions. Drain; cut artichoke hearts into quarters and set aside.
In a bowl beat together eggs, milk, green onion, garlic powder, and pepper; set aside.
Spray an unheated large nonstick skillet with nonstick coating. Heat skillet until a drop of water sizzles. Cook and stir shrimp for 1 to 3 minutes or until pink and opaque.
Pour in the egg mixture. Cook over medium-low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edges until mixture is almost set (surface will be moist).
Remove skillet from heat; distribute artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Cover and let stand 3 to 4 minutes or until top is set. Cut into wedges. Makes 4 main-dish or 8 appetizer servings.