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Oyster Or Shrimp Shortcake Curry

  Raw oysters/2 1/2 cooked shrimp 1 1⁄2 Pint
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  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

Recipe Summary

Side Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

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

Oyster Or Shrimp Shortcake Curry Recipe