Shrimp and Egg Curry

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 2 teaspoons curry powder (according to taste)
  • cup light cream
  • 2 cans condensed cream of mushroom soup
  • cups shrimp (cooked, canned, or frozen)
  • 4 hard-cooked eggs, sliced
  • hot fluffy rice


Blend the curry powder and cream. Add to the soup, and mix well. Add the shrimp and eggs, and heat over hot water, stirring as little as possible. Serve with hot rice and the accompaniments of any curry. This is well-adapted to chafing-dish cookery and is good for buffet suppers.