On Sat 26 Mar 2005 10:00:07a, Jean B. wrote in rec.food.cooking:

> Melba's Jammin' wrote:
>
>> OK, this recipe is 20+ years old -- Campbell's doesn't make frozen soups
>> anymore, I think, so fake it -- they might make a canned Cream of Shrimp
>> soup.
>>
>> * Exported from MasterCook Mac *
>>
>> Shrimp-Sauced Bacon and Eggs
>>
>> Recipe By : Barb Schaller, and posted to r.f.cooking 3/26/05
>> Serving Size : 8 Preparation Time :0:00
>> Categories : Entrees
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> Eggs:
>> 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 tsp. curry powder -- (1/2 to 3/4)
>> 1/4 tsp. dry mustard
>> Shrimp Sauce:
>> 2 Tbsp. butter
>> 2 Tbsp. flour
>> 1 can cream of shrimp soup -- (10 oz.)
>> 1 1/4 cup milk (soup can)
>> 1/2 cup shredded cheddar cheese
>> 1 pkg. small frozen -- (6 oz.) cooked shrimp
>> Topping:
>> 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 7x11². Pour sauce over
>> eggs. Toss bread crumbs in butter and sprinkle on top of eggs and
>> sauce. Bake at 350° just to heat through, about 15 minutes. Makes 6
>> servings.
>>
>> You can serve it atop a toasted English muffin half or not. A tomato
>> slice between the egg and the muffin isn't a bad thing, either.
>>
>> DO NOT REHEAT -- it toughens the egg whites.
>> - - - - - - - - - - - - - - - - - -
>> Per serving (excluding unknown items): 110 Calories; 8g Fat (68%
>> calories from fat); 3g Protein; 6g Carbohydrate; 22mg Cholesterol; 263mg
>> Sodium
>> Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat
>>
>> NOTES : Won 3rd Place and $100 in the 1986 Minnesota Egg Council Cooking
>> Contest -- their first such contest.
>>
>
> Gee, with so many people over the years bemoaning the
> disappearance of that soup, you'd think Campbell's might take the
> hint. I was going to say I had never found a comparable soup of
> that ilk, but there was a nice lobster bisque I used to be able to
> buy locally. Of course, that disappeared too.
>

I agree. I used to make a killer shrimp dip using that soup, chopped
shrimp, and other igredients, The canned version just doesn't cut it, so I
don't make it anymore.

This dish shoulds good, though.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974