Shrimp And Egg Curry Recipe
Servings: 1
Ingredients
- 2 tsp curry pwdr (according to taste)
- 67/100 c. light cream
- 2 can condensed cream of mushroom soup
- 1Â 1/2 c. shrimp (cooked, canned or possibly frzn)
- 4 x hard-cooked Large eggs, sliced
- 1 x warm fluffy rice
- 1 x curry accompaniments: coconut, chut
Directions
- Blend the curry pwdr and cream. Add in to the soup, and mix well. Add in the shrimp and Large eggs, and heat over warm water, stirring as little as possible. Serve with warm 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, that 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. FISHER, M.F.K The Art of
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1125g | |
| Calories 1218 | |
| Calories from Fat 647 | 53% |
| Total Fat 73.44g | 92% |
| Saturated Fat 28.95g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 646mg | 215% |
| Sodium 4500mg | 188% |
| Potassium 1290mg | 37% |
| Total Carbs 52.16g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.18g | 6% |
| Protein 86.68g | 139% |
