This week, I’m passing along recipes that enable you to “recycle” the leftovers you had from Easter. Yesterday and today, I’m focusing on helping you get rid of the Easter eggs. Yesterday, I shared an “Egg Sandwich Filling” that’s a bit different from the typical egg salad we make. In case you missed it, here’s the link to it:
Let’s have a look at another dish that can be your main course! Most everyone is familiar with curry powder, the exotic spice used in a lot of Indian cooking. I’ve always enjoyed curry and it’s a unique flavor that complements many dishes. The recipe I have this time is for a casserole, called “Curried Shrimp and Eggs”. Before I continue, I’d like to clarify that fresh shrimp isn’t used in this recipe. It gets it shrimp flavor very easily and economically from a can of cream of shrimp soup!
The recipe uses eight hard cooked eggs (if you just happen to have some leftover deviled eggs from Easter, you could use 16 of them here to make it even easier). You begin by deviling the eggs with a number of flavorings, just as you typically do when you make deviled eggs. Then comes a cream sauce that contains the cream of shrimp soup I mentioned, along with some grated cheese. The eggs are covered with the sauce and topped with buttered bread crumbs. Then it’s ready for the oven and in 30 minutes, dinner is served!
The sauce that you make for this dish is a white sauce. It’s made by melting butter and adding flour, which is cooked briefly, then you add milk. From here, you’ll need to stir constantly to keep the mixture smooth and from sticking. A wire wisk comes in handy here. Once the mixture is thickened, then the soup is added, along with the cheese. As you can see, it’s quite easy to do.
Tomorrow, we’ll look at one more egg dish that also uses leftover Easter ham, so you’ll be able to “recycle” two Easter items at once! Meantime, here’s the recipe to help you use more of the Easter eggs:
CURRIED SHRIMP AND EGGS
- 8 hard-cooked eggs, peeled
- 1/3 cup mayonnaise
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon paprika
- 2 tablespoon butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1 can cream of shrimp sour
- 1/2 cup grated American cheese
- 1 cup toasted buttered bread crumbs
Halve the eggs lengthwise and remove the yolks to a small bowl. Add the mayonnaise, dry mustard, salt, curry powder and paprika. Mix until smooth. Stuff the insides of the egg whites with this mixture and place the eggs in a shallow 1-1/2 quart baking dish. For the sauce, melt the butter. Add the flour and mix until smooth. Gradually stir in the milk and cook over medium heat until mixture thickens and is smooth. Remove from heat and add the soup, stirring to mix well, followed by the cheese. Pour this sauce over the eggs. Top with bread crumbs. Bake at 350 degrees for 25-30 minutes. Serves 6.