Hard-cooked ones can be used nicely by making deviled eggs,
{ Exported from MasterCook Mac }
Shrimp-Sauced Bacon and Eggs
Recipe By: Barb Schaller, posted again to rec.food.cooking 4-6-2007
Serving Size: 8
Preparation Time: 0:00
Categories: Entrees
Amount Measure Ingredient Preparation Method
Eggs:
2 slices bacon crisply cooked
8 hard-cooked eggs peeled and halved
lengthwise
1/3 cup mayonnaise or salad dressing
1/2 tsp. paprika
1/2 tsp. curry powder (1/2 to 3/4)
1/4 tsp. dry mustard
Shrimp Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 can cream of shrimp soup (10 oz.)
1 1/4 cup milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen (6 oz.) cooked
shrimp
Topping:
1 cup fresh bread crumbs
1 Tbsp. butter melted
Crumble the cooked bacon (rather small pieces) and set aside. Scoop egg
yolks from eggs and mash with mayonnaise, paprika, curry powder, and
mustard. Stir in crumbled bacon. Spoon yolk mixture back into white
halves.
Make Shrimp Sauce: Melt butter and flour together; stir. Gradually add
soup and milk; cook until thick and bubbly. Stir in cheese until
melted, then stir in frozen shrimp.
Arrange eggs in a shallow baking dish, about 7x11². Pour sauce over
eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
servings.
‹‹‹‹‹
Notes: Won 3rd Place and $100 in the 1986 Minnesota Egg Council
Cooking Contest -- their first such contest.
Do not reheat the egg whites will toughed and they'll be soggy by then
besides.
You don't like the canned stuff involved? Make your own from scratch.
I see that Campbell's has a canned shrimp soup available; I have no idea
if it's edible; when this recipe was created, they had frozen Cream of
Shrimp soup on the market.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor