Saucy Shrimp Curried Eggs
|Hard boiled eggs||8|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Medium shrimp||1⁄2 Pound|
|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)|
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 350Â° for 15 to 20 minutes.