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Hot Shrimp Salad

Ingredients
  Butter 2 Tablespoon
  Flour 1 Cup (16 tbs)
  Milk 1 Quart
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Canned shrimp 15 Ounce
  Hard-cooked eggs 4 , sliced
  Green pepper 1 Small, diced
  Almonds 1⁄2 Cup (8 tbs)
  Toasted bread slices 2 , cubed
  Paprika To Taste
Directions

Combine 1 cup butter and flour in saucepan; stir to make a paste.
Add milk to flour mixture gradually.
Cook, stirring constantly, until smooth and thickened; add salt, pepper and nutmeg.
Pour sauce into greased 13 x 9 x 2-inch baking dish.
Drain shrimp; chop coarsely.
Add shrimp, eggs, green pep- per and almonds to cream sauce.
Cover with toast cubes; dot with butter.
Sprinkle cubes with paprika.
Bake at 350 degrees for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Party, Healthy
Servings: 
10

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3.946665
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 258 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.8%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 112.6 mg37.5%

Sodium 292.5 mg12.2%

Total Carbohydrates 20 g6.5%

Dietary Fiber 1.6 g6.5%

Sugars 6.1 g

Protein 18 g36.6%

Vitamin A 7.7% Vitamin C 10.2%

Calcium 14.9% Iron 7.8%

*Based on a 2000 Calorie diet

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Hot Shrimp Salad Recipe