Shrimp Loaf

Recipe Ingredients

		Loaf
3 cups	480g / 16oz	Cooked rice
2 cups	474ml	Peeled and ground shrimp
1/2 cup	31g / 1.1oz	Finely chopped onion
1/4 cup	36g / 1.3oz	Finely chopped fresh parsley
1 cup	146g / 5.1oz	Mild grated cheese
2 cups	396g / 13oz	E eggs - beaten (large)
1 cup	237ml	White wine - dry
1 tablespoon	15ml	Worcestershire sauce
		Salt - to taste
		Louisiana hot sauce - to taste
		Sauce
1 tablespoon	15ml	Margarine or butter
2 tablespoons	30ml	Flour
2 cups	474ml	Seafood stock - or water (or 1 cup each mixed)
1 cup	237ml	Tomato sauce
1 cup	237ml	Shrimp - raw, peeled and deveined
		Salt - to taste
		Louisiana hot sauce or cayenne pepper to taste

Recipe Instructions

Preheat the oven to 350F.

In a large mixing bowl, combine all the ingredients for the loaf and mix well. Turn into a greased loaf pan and bake for 45 minutes.

In a small saucepan over medium heat, melt the margarine, then stir in the flour and cook, stirring constantly until it is an ivory color.

Gradually stir in the stock and cook until the mixture thickens.

Add the tomato sauce, shrimp, salt, and hot sauce, cover, and simmer over low heat until the loaf is done.

To serve, turn the loaf upside down onto a platter and pour the sauce on top, then slice.

Source:
Justin Wilson's Homegrown

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