1/2 C. Fresh peas; cooked

1 tsp.  Salt

1/4 lb. Shelled shrimp; finely  chopped

2 T. Dry sherry

 

While continuing to beat the eggs, add the salt, sherry, peas, and shrimp. Divide among 4 greased custard cups. Set the custard C. on a rack in a deep sauté pan or Dutch oven. Cover with a piece of wax paper. Pour boiling water down the sides of the pan to come one quarter of the way up the cups. Cover the pan and simmer so that the custard steams for about 20 minutes, or just until set. Do not boil. Serving Ideas : good with stir-fried vegetables NOTES : If fresh peas are not available use thawed frozen.

 

 

Yield:

Calories:

Fat:

Fiber: