You are here

Shrimp Custard

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Quick

Rate It

Your rating: None
4.3
Average: 4.3 (16 votes)