Holiday Deviled Egg and Cheesy Shrimp Bake

Recipe

Holiday Deviled Egg and Cheesy Shrimp Bake

I only make this recipe twice a year because it is so rich and decadent. Christmas Day and Easter Morning are the two days that I serve this recipe.

Deviled eggs with sour cream and spice are given a cheesy bechamel sauce with shrimp for this make a day ahead dish. This dish would be great for News Years Day Brunch or for a Supper Dish for houseguests any time of the year.

1. Hard boil 10 eggs in cold water and salt by bringing saucepan with eggs to a boil. Then shut off stove and let eggs set in hot water for 18 minutes. Drain hot water from cooked eggs and replace with cold water at the tap. Do this several times to stop the cooking process. Then let eggs cool.

2. Remove shells from cooled eggs and cut eggs in half lengthwise and scoop out yolks. Mash egg yolks then mix with the following ingredients:

1 teaspoon salt

dash of Worcestershire sauce

3/4 teaspoon paprika

1/4 teaspoon dry mustard

1/2 cup of sour cream

pinch of salt and white pepper

3. Fill egg halves with this mixture and place filled eggs in a greased baking dish.

4. Make a bechamel sauce roux with 3 tablespoons butter melted on low heat in saucepan and then stir in 3 tablespoons of flour. Let this mixture cook on low for several minutes to get rid of floury taste and to blend flavors.

5. Now heat two cups of milk or light cream to scalding point in another pan. Slowly add milk to roux in other pan. Cook this mixture until smooth and thick.

6. Now add pinch of salt and pepper, 1 teaspoon of Worcestershire sauce, 1 and 1/2 cups of shredded sharp cheddar cheese. Let this melt and blend.

7. Lastly add a 1 pound bag of frozen shrimps that have been thawed in colander at sink.

8. Pour sauce with shrimp over deviled eggs in buttered casserole.

9. Cover and refrigerate over night.

10. Next heat oven to 350 degrees and bake casserole for 25 minutes or till hot and bubbly.

11. Then serve with French croissants and orange mimosa drinks.