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Hot Oyster Or Shrimp Shortcake Curry

  Flour 2 Cup (32 tbs)
  Baking powder 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Soft butter 1 Tablespoon, mixed with 1 tablespoon lard
  Lard 1 Tablespoon
  Milk 1 Cup (16 tbs) (To Make Dough, Scant Cup)

Mix dry ingredients, cut in shortening, and add milk.
Knead dough lightly, roll out in two equal-sized round cakes, and brush tops of each with melted butter.
Place in two 9-inch cake pans and bake for 10 minutes (until brown) in 400-degree oven.
While cakes are baking, mix oysters or shrimp with sauce, reheat, add lemon juice or sherry.
Spread between layers and on top of shortcakes.
Garnish with sieved hard-boiled eggs.
Serve hot, cutting in wedges through the cakes.

Recipe Summary

Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1299 Calories from Fat 329

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 18.2 g90.9%

Trans Fat 0 g

Cholesterol 69.1 mg23%

Sodium 2644.6 mg110.2%

Total Carbohydrates 207 g69.2%

Dietary Fiber 6.8 g27.2%

Sugars 12.6 g

Protein 33 g66.5%

Vitamin A 12.1% Vitamin C

Calcium 177% Iron 77.4%

*Based on a 2000 Calorie diet

Hot Oyster Or Shrimp Shortcake Curry Recipe