Adventures in Eating: Shrimp and Egg Curry
Rosemarie | December 1982
Am thoroughly enjoying reading “A Woman of Independent Means”, by Elizabeth Forsythe Hailey. The main character of her book states, “I don’t know how children would measure time without holidays.”
She hit a chord with me. In speaking with friends, I get the feeling we are all, albeit happily, sort of swept from one Holiday to another. There is not doubt, that each year it comes a little sooner.
One of my favorite gourmands and writers of sharp wit described a recipe that fits right into my holiday picture, where time is measured. I felt this would hit the spot for a glamorous, yet easy, holiday supper. In her writings, she can describe the most elegant, and elaborate entrees, yet turn around and give you something as easy, tasty, showy, and as practical as what is to follow. Yours truly made some changes to give it a little extra zip.
SHRIMP AND EGG CURRY
2 tsp curry powder (to taste)
4 hard-boiled eggs, sl.
2/3 cup light cream
¼ tsp dry dill
2 cans condensed cream of mushroom soup
½ chopped onion
2 Tb butter
1½ cups shrimp (cooked, canned, or frozen)
Hot fluffy rice
Curry accompaniments: Coconut, chutney, bacon, peanuts, raisins, chopped green peppers, candied ginger, etc.
Saute onions in butter, set aside. Blend the curry powder, dill, onions, and cream. Add to the soup, and mix well. Add the shrimp and egg, and heat over hot water, stirring as little as possible. Serve with hot rice and accompaniments.
This is well adapted to chafing dish cookery and is good for buffet suppers. There is no reason you could not substitute chicken, but shrimp is more festive. I recommend serving it with a sweet-sour three bean salad of your choice.
For dessert, an easy one from Mary Anne, my sister-in-law. Take 1 large package Jello Instant pistachio pudding. Follow instructions, then fold in 1-9oz can drained crushed pineapple and small cool whip. Chill and serve in individual stemmed glassware and top with a stemmed maraschino cherry. Colorful and tasty. ………A very Merry Christmas to you all and a season full of the adventures of taste.