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Brazilian Shrimp Pie Recipe
|Potatoes||3 Large, cooked|
|Milk||1⁄2 Cup (8 tbs)|
|Enriched flour||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cleaned raw shrimp||1⁄2 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Canned artichoke hearts||5 , halved|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||2 , sliced|
Calories 410 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 3.3 g16.7%
Trans Fat 0.2 g
Cholesterol 237 mg
Sodium 688.5 mg28.7%
Total Carbohydrates 47 g15.6%
Dietary Fiber 10.1 g40.3%
Sugars 3.7 g
Protein 21 g42.6%
Vitamin A 7.6% Vitamin C 74.1%
Calcium 19.9% Iron 24.9%
*Based on a 2000 Calorie diet
Beat in next 5 ingredients.
Line a greased 9-inch pie plate with 2/3 of the mixture; reserve remainder for top.
Cook shrimp in oil till tender and pink, about 5 minutes; drain; arrange on potatoes.
Top with artichoke hearts, olives, hard-cooked egg slices, and capers.
Cover with remaining potato mixture, smoothing surface with a knife.
Beat egg yolk; brush over top crust.
Bake pie at 400° about 20 minutes or till top is lightly browned.
Makes 6 servings.
Serve with chilly marinated green beans, orange-avocado salad, coconut pudding, coffee (or cocoa-coffee, with cream).