Elegant Eggs

Elegant Eggs
¼ cup plus 60 ml
2 tablespoons butter 30 ml
6 tablespoons flour 90 ml
2 teaspoons dried dill weed 10 ml
½ cup dry white wine 120 ml
½ cup clam juice 120 ml
1½ cups whipping cream 360 ml
1¼ cups grated parmesan cheese 300 ml
14 hard-boiled eggs
2 (6 ounce) cans shrimp, drained, veined 2 (168 g)
1½ cups dry breadcrumbs 360 ml
1 teaspoon Creole seasoning 5 ml

• Melt ¼ cup (60 ml) butter in saucepan and stir in
flour and dill weed. Cook on medium heat for about
2 minutes, but do not brown.
• Stir in wine, clam juice and cream and cook, stirring
constantly, until sauce thickens. Stir in parmesan
cheese and set aside.
• Cut eggs in half lengthwise and place eggs, yolk side
up, in buttered, shallow baking dish.
• Cover with shrimp and pour sauce over top of
shrimp.
• Melt 2 tablespoons (30 ml) butter. Combine
breadcrumbs, Creole seasoning and melted butter.
Sprinkle on top of sauce-covered with shrimp. Let
stand at room temperature for 30 minutes.
• Bake uncovered at 375° (190° C) for 20 minutes or
until casserole is hot and bubbly.