| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
Japanese |
Dairy & egg, Fish |
1 |
Servings |
INGREDIENTS
| 8 |
|
Eggs; lightly beaten |
| 1 |
ts |
Salt |
| 2 |
tb |
Dry sherry |
| 1/2 |
c |
Fresh peas; cooked |
| 1/4 |
lb |
Shelled shrimp; finely chopped |
INSTRUCTIONS
While continuing to beat the eggs, add the salt, sherry, peas, and shrimp.
Divide among 4 greased custard cups. Set the custard cups on a rack in a
deep saute pan or dutch oven. Cover with a piece of wax paper. Pour boiling
water down the sides of the pan to come one quarter of the way up the cups.
Cover the pan and simmer so that the custard steams for about 20 minutes,
or just until set. Do not boil.
Serving Ideas : good with stir-fried vegetables
NOTES : If fresh peas are not available use thawed frozen.
Recipe by: Jean Hewitt's International Meatless Cookbook
Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27,
1998
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