| 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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