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Japanese Custard In A Whole Red Pepper

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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 Red bell peppers
1/4 c Corn kernels, cooked
2 T Scallions, white only minced
1 c Vegetable broth
2 Eggs, beaten
1 1/2 t Soy sauce
1 1/2 t Dry sherry
1 ds Salt
3 T 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>

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 258.7mg
Sodium: 1538.7mg
Potassium: 562.2mg
Carbohydrates: 21.8g
Fiber: 4.7g
Sugar: 1g
Protein: 19.3g


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