|Raw shrimp||1⁄2 Pound|
|Macaroni||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Slivered cooked ham||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Diced sweet pickles||1⁄4 Cup (4 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Cream cheese||16 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Curry powder||1 Teaspoon|
Heat oven to 300 degrees.
Butter a 1 1/2 -qt. casserole.
Peel shrimp, clean and cut in half lengthwise.
Cook and drain macaroni.
Heat oil and butter in large saucepan.
Add onion and garlic and cook gently 3 minutes.
Add ham and shrimp and cook gently, stirring, until shrimp are bright pink.
Remove from heat.
Blend in cooked macaroni, parsley, pickles, raisins and cheese.
Beat eggs, milk, curry powder and Tabasco together.
Add to macaroni mixture and blend lightly.
Put in prepared casserole and cover with aluminum foil.
Set casserole in a pan of hot water (1 inch deep) in oven and bake 1 hour.