Chattanooga Shrimp & Deviled Egg Bake

One of our neighbors hosted a brunch and made this delicious dish.   To me it seemed strange to combine shrimp and deviled eggs but it is truly outstanding!  I haven't made this myself yet but plan to do so in the near future.  When I do, I will post a photo.  I just had to get it on my blog before I lose her recipe!

3 tablespoons butter

2 tablespoons all-purpose flour

4 cups milk

¾ teaspoon salt

3 to 4 tablespoons dry sherry

½ cup grated, sharp cheddar cheese

8 hard-boiled eggs, peeled

Salt to taste

½ teaspoon dry mustard

¼ cup mayonnaise

1 ½ teaspoons heavy cream

½ teaspoon lemon juice

Dash pepper

Dash Tabasco

2 pounds shrimp, cooked, peeled & deveined

2 cups soft bread crumbs, buttered

 

Preheat oven to 350 degrees F.  Prepare a cream sauce by melting butter, adding flour and ¾ teaspoon salt & cooking until bubbly.  Add milk gradually, stirring until sauce is slightly thickened.  Add sherry.  Blend cheddar cheese into cream sauce, stirring until smooth.

Slice hard-boiled eggs in half; remove yolks.  Mash yolks with salt, dry mustard, mayonnaise, cream, lemon juice, pepper and Tabasco.  Stuff eggs with deviled yolk mixture.

Place prepared shrimp in bottom of greased casserole dish.  Pour cheese sauce over shrimp.  Place deviled eggs over the sauce and top with buttered bread crumbs.  Bake for 30 minutes or until heated through and top is golden.  Yield 8 servings.

This terrific brunch dish can be prepared ahead.  Serve with fresh fruit salad and white wine.

Notes: for a crowd 4 pounds shrimp with 20 eggs in 3 casseroles