Curried Eggs in Shrimp Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
For the Eggs
- 8 hard boiled eggs, peeled, Shortcut
- ⅓ cup mayo
- ½ teaspoon salt
- ½ teaspoon yellow curry powder
- ½ teaspoon paprika
- ¼ teaspoon dry mustard
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
- 1 soup can milk, (1¼ cups)
- ½ cup sharp Cheddar cheese, shredded
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Instructions
- Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
- Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
- In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
- Stir in cheese and stir until it is melted in.
- Pour sauce over eggs.
- Preheat your oven to 180° C (350° F).
- In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
- Bake for 15-20 minutes or until heated through.
- Serve and enjoy.
Notes
High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
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