Preheat oven to 375 F (190oC). Place 3 tsps (15 mL) butter in a 9 inch (23 cm) square or 11 x 7 inch (27×18 cm) baking pan. Melt butter in the over, about 3 minutes. Sprinkle breadcrumbs evenly over melted butter. Bake until browned, 4 to 5 minutes. Set aside. In a bowl, beat together eggs, milk, basil, salt, pepper and hot pepper sauce, just until blended. Set aside. Melt 1 tsp (5 mL) butter in a large nonstick skillet over medium high heat. Add green and red peppers and onion. Cook, stirring, 3 minutes. Add egg mixture and shrimp. Cook, stirring constantly with a wide spatula. When eggs are almost set but still 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 24 appetizers