Recipe - Japanese Custard In A Whole Red Pepper

4 ounce Medium shrimp,peeled
2 lg Red bell peppers
One fourth cup Corn kernels, cooked
2 tablespoon Scallions,white only, minced
1 cup Vegetable broth
2 lg Eggs, beaten
1 One half teaspoon Soy sauce
1 One half teaspoon Dry sherry
1 ds Salt
3 tablespoon Basil leaves, julienned

Preheat oven to 425#161#F.

Cook shrimp in boiling water for 30 seconds. Cut into 1/3inch 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 EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 11:58:56 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM