Catholic Recipe: Hot Shrimp Loaf
This loaf is made with an actual loaf of bread, alternating the slices of bread with the shrimp mixture and then baked.
DIRECTIONS
Remove crusts from bread slices. Toast crusts; roll fine. Shred about 3/4 of the shrimp; combine with eggs, 1/2 cup toast crumbs, onion, and seasonings. Add milk and 1/2 cup tomato soup; mix well. Place 3 slices bread close together on baking sheet; spread with shrimp mixture; top with 3 more slices bread; repeat procedure until there are three layers of shrimp mixture and four layers of bread. Brush top slices and sides of loaf with melted butter or margarine. Bake at 375° for 20 minutes or until lightly toasted. Slice and serve with Shrimp Sauce (see recipe). Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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