Brazilian Shrimp Pie Recipe
Ingredients
| Potatoes | 3 Large, cooked | |
| Milk | 1/2 Cup (16 tbs) | |
| 2 tablespoons enriched flour | ||
| Egg yolks | 2 | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1 Teaspoon | |
| Dash nutmeg | ||
| Raw shrimp | 1/2 pound, cleaned | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Artichoke hearts | 5 , halved | |
| Ripe olives | 1/4 Cup (16 tbs), chopped | |
| 2 hard-cooked eggs, sliced | ||
| Capers | 1 Teaspoon | |
| Egg yolk | 1 | |
Directions
Mash potatoes; gradually add milk.
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.
Serve hot.
Makes 6 servings.
Serve with chilly marinated green beans, orange-avocado salad, coconut pudding, coffee (or cocoa-coffee, with cream).
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.
Serve hot.
Makes 6 servings.
Serve with chilly marinated green beans, orange-avocado salad, coconut pudding, coffee (or cocoa-coffee, with cream).
Chef
