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Saucy Shrimp Curried Eggs

chef.tim.lee's picture
Ingredients
  Hard boiled eggs 8
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Medium shrimp 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Cream of celery soup 10 1⁄2 Ounce
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Breadcrumbs 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
Directions

Slice eggs in half lengthwise and carefully remove yolks.
Mash yolks, and stir in next 5 ingredients.
Stuff egg whites with yolk mixture arrange in a lightly greased 10- x 6- x 2-inch baking dish.
Set eggs aside.
Bring 1 1/2 cups water to a boil; add shrimp, and return to a boil.
Reduce heat and simmer 1 minute.
Drain well, and rinse with cold water.
Peel, devein, and chop shrimp; set aside.
Melt 2 tablespoons butter in a large saucepan; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in soup and milk; cook over medium heat, stirring constantly, until mixture is bubbly.
Add cheese and 1/4 teaspoon curry powder; stir until cheese melts.
Stir in chopped shrimp; pour over stuffed eggs.
Combine breadcrumbs and 1 tablespoon melted butter; mix well.
Sprinkle over shrimp mixture; bake at 350° for 15 to 20 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
8

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