Japanese Custard in a Whole Red Pepper

Title:
Japanese Custard in a Whole Red Pepper

Yield:
2 Servings

Categories:
Asian,
Fish/seafoo,
Main
Dishes




Ingredients:





     4 oz Medium shrimp,peeled


     2 lg Red bell peppers


   1/4 c  Corn kernels, cooked


     2 tb Scallions,white only, minced


     1 c  Vegetable broth


     2 lg Eggs, beaten


 1 1/2 ts Soy sauce


 1 1/2 ts Dry sherry


     1 ds Salt


     3 tb Basil leaves, julienned






 Preheat oven to 425#161#F.


 


 Cook shrimp in boiling water for 30 seconds. Cut into 1/3-inch pieces.


 


 Cut tops off peppers, reserve, and take out seeds. Into each pepper evenly


 divide shrimp, corn and minced scallion.


 


 In a medium bowl, add broth to beaten eggs and mix well. Add soy sauce,


 sherry and salt. Beat gently with a whisk.


 


 Fill each pepper with egg mixture and top with equal amounts of basil.


 Cover with pepper tops.


 


 Put peppers in deep baking dish and add 1 inch of water. Bake for 35


 minutes. Texture will be firm but a little soupy. Serve with chopsticks and


 a spoon.


 


 Notes:  You could also add bits of chicken, water chestnuts or mushrooms to


 the custard.


 Per serving: 256 Calories; 8g Fat (27% calories from fat); 22g Protein; 25g


 Carbohydrate; 268mg Cholesterol; 1308mg Sodium


 


 Recipe By: Rozanne Gold/Little Meals


 


 Posted to EAT-L Digest  6 November 96


 


 Date:    Thu, 7 Nov 1996 11:58:56 -0500


 


 From:    "McNamara, Kelly"