Japanese Custard in a Whole Red Pepper

         Yield: 2 Servings
Categories: Asian, Seafood, Main Dishes

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 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