Oyster Or Shrimp Shortcake Curry
|Raw oysters/2 1/2 cooked shrimp||1 1⁄2 Pint|
|Thin coffee cream||2 Cup (32 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (Or More)|
|Cayenne pepper||1⁄16 Teaspoon|
|Onion juice||1⁄4 Teaspoon|
|Lemon juice/2 tablespoons sherry for shrimp||1 Teaspoon (If Oysters)|
|Hard boiled eggs||2|
Make sauce by blending melted butter with flour; add cream, onion juice, and dry seasonings.
Stir constantly until it thickens, but do not boil.
If oysters are to be used, heat oysters in own liquor until plump, drain,set aside in warm place but do not let cook.
If shrimp, break in halves; do not cut.
Mean while, make shortcake
Serving size: Complete recipe
Calories 1768 Calories from Fat 815
% Daily Value*
Total Fat 104 g160.5%
Saturated Fat 22.9 g114.5%
Trans Fat 0 g
Cholesterol 907.9 mg302.6%
Sodium 1878.2 mg78.3%
Total Carbohydrates 129 g43%
Dietary Fiber 1.4 g5.4%
Sugars 1.6 g
Protein 86 g171.9%
Vitamin A 70.1% Vitamin C 100.6%
Calcium 13.4% Iron 221.9%
*Based on a 2000 Calorie diet