Shrimp and egg curry
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Curry powder (according to taste) |
| ⅔ | cup | Light cream |
| 2 | cans | Condensed Cream of Mushroom soup |
| 1½ | cup | Shrimp (cooked, canned or |
| FISHER, M.F.K | ||
| The Art of Eating | ||
| Macmillan Publishing Company | ||
| New Your, 1990 frozen) | ||
| 4 | Hard-cooked eggs, sliced | |
| Hot fluffy rice | ||
| Curry accompaniments: coconut, chutney, candied ginger, etc. | ||
Directions
Blend the curry powder and cream. Add to the soup, and mix well. Add the shrimp and eggs, and heat over hot water, stirring as little as possible.
Serve with hot rice and the accompaniments of any curry. This is well adapted to chafing-dish cookery and is good for buffet suppers.
Note: This delicious shrimp dish, which is called a curry, although it has small resemblance to the real thing, is delicious with a plain green salad to follow, and then coffee.
MM Format by John Hartman Indianapolis, IN 17 April 1997