| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Eggs | Asian | Asian, Fish/seafoo, Main dishes | 2 | Servings |
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 |
INSTRUCTIONS
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" <kmcnamara@LIGGETT.COM>
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