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Add a photoServings: 2
Ingredients
- 4 ounce Medium shrimp,peeled
- 2 lrg Red bell peppers
- 1/4 c. Corn kernels, cooked
- 2 Tbsp. Scallions,white only, chopped
- 1 c. Vegetable broth
- 2 lrg Large eggs, beaten
- 1 1/2 tsp Soy sauce
- 1 1/2 tsp Dry sherry
- 1 dsh Salt
- 3 Tbsp. Basil leaves, julienned
Directions
- Preheat oven to 425#161#F.
- Cook shrimp in boiling water for 30 seconds. Cut into 1/3-inch pcs.
- Cut tops off peppers, reserve, and take out seeds. Into each pepper proportionately divide shrimp, corn and chopped scallion.
- In a medium bowl, add in broth to beaten Large eggs and mix well. Add in soy sauce, sherry and salt. Beat gently with a whisk.
- Fill each pepper with egg mix and top with equal amounts of basil.
- Cover with pepper tops.
- Put peppers in deep baking dish and add in 1 inch of water. Bake for 35 min. Texture will be hard but a little soupy. Serve with chopsticks and a spoon.
- Notes: You could also add in bits of chicken, water chestnuts or possibly mushrooms to the custard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 2 servings | |
| Calories 200 | |
| Calories from Fat 58 | 29% |
| Total Fat 6.4g | 8% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 295mg | 98% |
| Sodium 932mg | 39% |
| Potassium 523mg | 15% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.95g | 5% |
| Protein 19.86g | 32% |
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