Japanese custard in a whole red pepper

2 Servings

Ingredients

Quantity Ingredient
4 ounces Medium shrimp,peeled
2 larges Red bell peppers
¼ cup Corn kernels, cooked
2 tablespoons Scallions,white only, minced
1 cup Vegetable broth
2 larges Eggs, beaten
1½ teaspoon Soy sauce
1½ teaspoon Dry sherry
1 dash Salt
3 tablespoons Basil leaves, julienned

Directions

Preheat oven to 425#161#F.

Cook shrimp in boiling water for 30 seconds. Cut into ⅓-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" <kmcnamara@...>

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