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Curried Eggs With Shrimp Recipe
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Frozen cooked shrimp||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 2360 Calories from Fat 1560
% Daily Value*
Total Fat 174 g268.4%
Saturated Fat 56.9 g284.5%
Trans Fat 0 g
Cholesterol 2381.8 mg
Sodium 3996 mg166.5%
Total Carbohydrates 88 g29.2%
Dietary Fiber 5.4 g21.7%
Sugars 20.8 g
Protein 110 g220.1%
Vitamin A 128% Vitamin C 3.2%
Calcium 114.9% Iron 50.7%
*Based on a 2000 Calorie diet
Mix mashed yolks with mayonnaise, salt, paprika, the 1/4 teaspoon curry powder, and dry mustard.
Stuff egg whites with yolk mixture.
Arrange egg halves in a 10 x 6 x 2 inch baking dish.
Melt the 2 tablespoons butter; blend in flour and the 1/4 teaspoon curry powder.
Add soup and milk; cook and stir till thickened and bubbly.
Add shrimp and cheese; stir till cheese melts.
Pour sauce over eggs in baking dish.
Toss bread crumbs with the melted butter to combine; sprinkle around edge of mixture.
Bake, uncovered, at 350° till heated through, 15 to 20 minutes.