Curried Eggs in Shrimp Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I like to dress up ordinary hard-cooked eggs with a special shrimp sauce. You can assemble this casserole the day before and bake the next morning. Ingredients:
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted |
1 cup milk |
1/2 cup shredded cheddar cheese |
1/2 pound cooked small shrimp, peeled and deveined |
12 hard-cooked eggs |
1/2 cup mayonnaise |
1/4 teaspoon curry powder |
1/4 teaspoon ground mustard |
1/4 teaspoon paprika |
1/8 teaspoon salt |
1 cup soft bread crumbs |
Directions:
1. In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp.
2. Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce.
3. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings.
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