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Print this Recipe    Bacon Eggs Shrimp

Shrimp-Sauced Bacon and Eggs
Serving Size: 8

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 to 3/4 tsp curry powder
1/4 tsp dry mustard

2 Tbsp butter
2 Tbsp flour
1 can cream of shrimp soup (10 oz.)
1 1/4 cups milk (soup can)
1/2 cup shredded cheddar cheese
1 pkg. small frozen (6 oz.) cooked shrimp

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 7x11\xb2. Pour sauce
over eggs. Toss bread crumbs in butter and sprinkle on top of eggs
and sauce. Bake at 350\xb0 just to heat through, about 15 minutes.
Makes 6 servings.


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