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Shrimp Custard

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  Small cooked shrimp 8 Ounce (230 Gram)
  Nonfat milk 240 Milliliter (1 Cup)
  Egg 1 Large
  Egg whites 2 Large
  Dry sherry 4 Teaspoon
  Finely chopped fresh ginger 2 Teaspoon
  Reduced sodium soy sauce 2 Teaspoon
  Garlic 1 Clove (5 gm), minced / pressed
  Oriental sesame oil 1⁄8 Teaspoon
  Ground white pepper 1⁄5 Teaspoon
  Sesame seeds 1 Teaspoon

1. Divide half the shrimp evenly among four 3/4-cup (180-ml) custard cups or ovenproof bowls; cover and refrigerate remaining shrimp. Set custard cups in a large baking pan at least 2 inches (5 cm) deep.
2. In a medium-size bowl, combine milk, egg, egg whites, sherry, ginger, soy sauce, garlic, oil, and white pepper; beat lightly just until blended. Pour egg mixture evenly over shrimp in custard cups.
3. Set pan on center rack of a 325°F (165°C) oven. Pour boiling water into pan around cups up to level of custard. Bake until custard jiggles only slightly in center when cups are gently shaken (about 25 minutes). Lift cups from pan. Let stand for about 5 minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 480 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 658.6 mg219.5%

Sodium 1267 mg52.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 1.2 g4.9%

Sugars 13.4 g

Protein 70 g140.5%

Vitamin A 15.4% Vitamin C 16.1%

Calcium 47.8% Iron 51.6%

*Based on a 2000 Calorie diet

Shrimp Custard Recipe