Shrimp Loaf

Course : Cajun
Serves: 6
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3 cups cooked rice
2 cups peeled and ground shrimp
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1 cup mild grated cheese
2 large eggs -- beaten
1 cup white wine -- dry
1 tablespoon Worcestershire sauce
1 teaspoon salt -- to taste
1 teaspoon Louisiana hot sauce -- to taste
1 tablespoon margarine or butter
2 tablespoons flour
2 cups seafood stock -- or water (or 1 cup each mixed)
1 cup tomato sauce
1 cup shrimp -- raw, peeled and deveined
1 teaspoon salt -- to taste
1 teaspoon Louisiana hot sauce or cayenne pepper

Preparation / Directions:

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 Homegrow

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