While continuing to beat the eggs, add the salt, sherry, peas, and shrimp. Divide among 4 greased custard cups. Set the custard cups on a rack in a deep saute pan or dutch oven. Cover with a piece of wax paper. Pour boiling water down the sides of the pan to come one quarter of the way up the cups. Cover the pan and simmer so that the custard steams for about 20 minutes, or just until set. Do not boil. Serving Ideas : good with stir-fried vegetables NOTES : If fresh peas are not available use thawed frozen. Recipe by: Jean Hewitts International Meatless Cookbook Posted to recipelu-digest by email@example.com (Michael Bauman) on Mar 27, 1998
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|Serving Size: 1 Serving (2260g)|
|Recipe Makes: 1|
|Calories from Fat: 1814 (58%)|
|Amt Per Serving||% DV|
|Total Fat 201.5g||269 %|
|Saturated Fat 62.5g||313 %|
|Monounsaturated Fat 76.6g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 8630.2mg||2655 %|
|Sodium 2974.4mg||103 %|
|Potassium 3290mg||87 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 41.3g|
|Protein 283g||404 %|
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Calories per serving: 3149
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