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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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a real nice recipe for a morning breakfast. Ingredients:
1/4 cup butter |
6 tablespoons flour |
2 teaspoons dried dill weed |
1/2 cup dry white wine |
1/2 cup clam juice |
1 1/2 cups whipping cream |
1 1/4 cups grated parmesan cheese |
14 hard-boiled eggs |
2 (6 ounce) cans shrimp, drained and deveined |
1 1/2 cups dry breadcrumbs |
1 teaspoon creole seasoning |
1/8 cup butter, melted |
1 sprig fresh dill |
Directions:
1. In a saucepan, melt the unmelted butter aand stir in flour and dill weed, and cook on medium heat for about 2 minutes, but do not brown.
2. Stir in wine, clam juice, and cream and cook, stirring constantly, until sauce thickens.
3. Stir in parmesan cheese and set aside.
4. Cut eggs in half lengthwise and place eggs, yolk side up, in buttered, shallow baking dish.
5. Cover with shrimp and pour wine-clam juice sauce over top of shrimp.
6. Combine breadcrumbs, Creole seasoning and melted butter, and sprinkle on top of sauce-covered shrimp.
7. Let stand at room temperature for 30 minutes.
8. Bake uncovered at 375 degrees for 20 minutes or until casserole is hot and bubbly.
9. Garnish with sprigs of fresh dill.
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