Preparation:

Preheat oven to 425° 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.

Servings:
Source: Kelly McNamara; Rozanne Gold's Little Meals
Submitted by: Recipe Group Member
Date:

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