Name: Japanese Custard in a Whole Red Pepper
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

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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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