Saucy Shrimp Curried Eggs Recipe
Summary
Ingredients
| Hard boiled eggs | 8 | |
| Mayonnaise | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Curry powder | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Medium shrimp | 1⁄2 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Cream of celery soup | 10 1⁄2 Ounce | |
| Shredded sharp cheddar cheese | 1⁄2 Cup (8 tbs) | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 323 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 341.2 mg113.7%
Sodium 784 mg32.7%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.5 g6.1%
Sugars 2.9 g
Protein 16 g32.6%
Vitamin A 17% Vitamin C 0.4%
Calcium 14.2% Iron 6.6%
*Based on a 2000 Calorie diet
Directions
Mash yolks, and stir in next 5 ingredients.
Stuff egg whites with yolk mixture arrange in a lightly greased 10- x 6- x 2-inch baking dish.
Set eggs aside.
Bring 1 1/2 cups water to a boil; add shrimp, and return to a boil.
Reduce heat and simmer 1 minute.
Drain well, and rinse with cold water.
Peel, devein, and chop shrimp; set aside.
Melt 2 tablespoons butter in a large saucepan; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in soup and milk; cook over medium heat, stirring constantly, until mixture is bubbly.
Add cheese and 1/4 teaspoon curry powder; stir until cheese melts.
Stir in chopped shrimp; pour over stuffed eggs.
Combine breadcrumbs and 1 tablespoon melted butter; mix well.
Sprinkle over shrimp mixture; bake at 350° for 15 to 20 minutes.
Chef
