Liturgical Year : Recipes : Hot Shrimp Loaf

Catholic Recipe: Hot Shrimp Loaf

INGREDIENTS

12 slices white bread
1 can (5 ounces) deveined shrimp
2 hard-cooked eggs, chopped
1 teaspoon grated onion
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/4 cup milk
1 can (10-3/4 ounces) tomato soup
melted butter or margarine
Shrimp Sauce (see recipe)

Details

Serves: 6

Prep Time: 45 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 15+

Origin:

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Food Categories (3)

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Often Made With (1)

Feasts (0)

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