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Shrimp-Egg Bake Recipe |
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Ingredients 6 hard-cooked eggs 1/4 cup mayonnaise or salad dressing 1/4 tsp paprika 1/4 tsp curry powder 1/4 tsp mustard 2 tbsp butter or margarine 1/4 tsp curry powder 1 10 3/4-ounce can condensed cream of shrimp soup 3/4 cup milk 1 cup fresh or frozen shelled shrimp, cooked and drained, or one 4 1/2 ounce can shrimp, drained 1/2 cup shredded cheddar cheese 1 tbsp butter 3/4 cup soft bread crumbs (1 slice) Oven 350O
Method Cut hard-cooked eggs in half lengthwise; remove yolks and mash. Combine mashed yolks with mayonnaise, paprika, the 1/4 tsp curry powder, dry mustard, and 1/4 tsp salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10x6x2-inch baking dish. For shrimp sauce, in a saucepan melt the 2 tbsp butter; stir in flour and the 1/4 tsp curry powder. Stir in soup and milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add shrimp and shredded cheese; stir till cheese melts. Pour sauce over eggs. Melt the 1 tbsp butter. Toss crumbs with butter; sprinkle atop. Bake in a 350o oven 15 to 20 minutes. Serves 4.
Per Serving (1/4 of serving): 570 Calories, 25 g Protein, 17 g Carbohydrates, 45 g fat, 45 mg Sodium
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