[Update my dinner status], I'm making this tonight.
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
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"
Cuisine: Japanese
Main Ingredient: Seafood-Other
Tags:
Asian,
Seafood,
Main dishes,
Corn,
Basil,
Bell pepper,
Scallion,
Sherry,
Shrimp,
Soy Sauce,
Japanese,
Seafood-Other,
Dinner,
Summer,
Spicy (Hot)
[edit]
Groups: Asian Flavors[edit]
