Shrimp Loaf

* Exported from MasterCook *

Shrimp Loaf

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : Hors d'Oeuvres And Dips

Amount Measure Ingredient -- Preparation Method
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1/2 lb puff pastry -- thawed or homemade
1/2 lb medium fresh shrimp -- cleaned
1/2 cup onion -- chopped
3 large tomatoes -- peeled,seeded
-- and chopped
1 clove garlic -- minced
1/2 bell pepper -- chopped
1 tablespoon olive oil

1 tablespoon parsley -- chopped
salt and pepper -- to taste
1 egg yolk -- to glaze
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter

Cook the onion in half the oil and butter until soft and translucent. Add
bell pepper and cook 2 minutes.Add the garlic and cook 1 minute. Stir in
chopped tomatoes, cover pan and simmer until tomatoes have become almost a
paste. Stir a few times while cooking. Add shrimp to the sauce along with
salt and pepper. Cook just until shrimp become opaque.
Make a roux with the rest of the olive oil and butter: Heat oil, add
butter until foamy and stir in flour.
Add shrimp and sauce and stir until thickened. Chill at least 4 hours.
Roll out dough very thin into a rectangle place shrimp mixture in the
middle, dampen edges with a little water fold dough around filling to shape
it like a loaf. Chill 1 hour.
Pre heat oven to 400 F.
Place in a baking sheet, seam side down. Make 2 small holes on top for
steam to escape. Decorate with leftover dough. Glaze with yolk.
Bake 20 mins at 400 degrees, turn down heat to 300 degrees and continue
baking another 20 to 25 minutes.
Serve hot.

( August, 1995)






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Serving Ideas : Serve it either as a first course or at a buffet dinner.

NOTES : You may use other fillings.