Free Recipe Japanese Custard in a Whole Red Pepper

Recipe Type: A Recipes

Recipe Preparation: bake

Cooking Ingredients for Japanese Custard in a Whole Red Pepper Recipe

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

Japanese Custard in a Whole Red Pepper Preparation

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>

Cooking Temperature:

Recipe Serves: 2

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