Curried Eggs In Shrimp Sauce Recipes

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

CURRIED EGGS

Steps:

• Cut shelled eggs in half.
• Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
• Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
• Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
• Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
• Serve.
• TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.

CURRIED SHRIMP & EGG DIP

Steps:

• Throw everything together in a bowl and stir!
• This is great immediately, but even better when refrigerated for 2 or more hours.
• (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).