|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Sliced onions||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk/Cream / evaporated milk||1 1⁄2 Cup (24 tbs), evaporated|
|Clam broth||1 Cup (16 tbs) (Fresh / Canned)|
|Curry powder||1⁄2 Teaspoon|
|Cleaned shrimp||1 Pound (Cooked / Canned)|
|Hard cooked eggs||2 , sliced|
|Hot cooked rice||4 Cup (64 tbs)|
1. Heat the butter in a saucepan and saute the celery and onions 5 minutes.
2. Blend in the flour, gradually add the milk or cream, stirring as you add. Add the clam broth, salt and curry powder. Cook 3 minutes, stirring. Add the shrimps and eggs.
Arrange the rice in a ring or mound on a warmed platter.
Pour the shrimps into the center of the ring or over the mound.
Serving size: Complete recipe
Calories 2457 Calories from Fat 717
% Daily Value*
Total Fat 81 g124.4%
Saturated Fat 41.5 g207.4%
Trans Fat 0 g
Cholesterol 1330 mg443.3%
Sodium 2314 mg96.4%
Total Carbohydrates 275 g91.8%
Dietary Fiber 5 g20%
Sugars 21.1 g
Protein 146 g291.6%
Vitamin A 68.2% Vitamin C 21.2%
Calcium 75.6% Iron 146.5%
*Based on a 2000 Calorie diet