Instructions: 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.

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