Shrimp Curried Eggs Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Hard-cooked eggs8
 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Curry powder1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
For shrimp sauce:
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Soft bread crumbs1 Cup (16 tbs)
 Butter/Margarine2 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 1906 Calories from Fat 1404

% Daily Value*

Total Fat 157 g241.8%

Saturated Fat 51.4 g257.2%

Trans Fat 0 g

Cholesterol 2115 mg

Sodium 2190.6 mg91.3%

Total Carbohydrates 54 g17.9%

Dietary Fiber 3.7 g14.7%

Sugars 7.5 g

Protein 65 g130.4%

Vitamin A 110.3% Vitamin C 3.5%

Calcium 33.2% Iron 54.9%

*Based on a 2000 Calorie diet

Directions

Cut eggs in half lengthwise; remove yolks and mash; mix with next 5 ingredients.
Refill egg whites; arrange in 10 x 6 x 1 1/2-inch baking dish.
Make Shrimp Sauce: Melt 2 tablespoons butter; blend in flour.
Stir in soup and milk; cook and stir till thick.
Add cheese; stir to melt.
Cover eggs with sauce.
Mix crumbs and melted butter; sprinkle around edge.
Bake in moderate oven (350°) for 15 to 20 minutes or till heated through.
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