Egg and Shrimp Casserole

Shrimp are pretty tasty.  Especially when they are swimming in bubbling hot butter, garlic and parsley, sprinkled with a wedge of lemon.  This recipe makes shrimp scampi look like a model of health food.  I’m still trying to decide if it sounds good, or if it falls under the “not too sure about that” category.

Egg and Shrimp Casserole

2 cups medium-thick cream sauce

Salt and pepper

¼ pound rich cheese

6 hard cooked eggs

1 can shrimp

½ tsp. dry mustard

½ green pepper, shredded

Buttered bread crumbs

Season sauce thoroughly with salt, pepper, cheese and mustard.  Add green pepper, diced hard-cooked eggs and shrimp, which have been cleaned and rinsed in cold water.  Mix lightly, then pour into casserole and sprinkle with crumbs.  Bake in 375F oven for 20 minutes or until hot and well browned.

(I believe I just had a coronary typing out the recipe.  I do think it would be quite a tasteful thing though after typing it out…maybe).

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