* Exported from MasterCook * Shrimp Loaf Recipe By : Miriam Podcameni Posvolsky, Aug, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Hors d'Oeuvres And Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Puff pastry -- thawed or - homemade 1/2 lb Medium fresh shrimp -- cleaned 1/2 c Onion -- chopped 3 lg Tomatoes -- peeled, seeded, and - chopped 1 cl Garlic -- minced 1/2 Bell pepper -- chopped 1 tb Olive oil 1 tb Parsley -- chopped Salt and pepper -- to taste 1 Egg yolk -- to glaze 2 tb Flour 2 tb Olive oil 2 tb 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 minutes at 400°F, turn down heat to 300°F and continue baking another 20 to 25 minutes. Serve hot. Serving ideas: Serve it either as a first course or at a buffet dinner. - - - - - - - - - - - - - - - - - -