Shrimp and yam loaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| ½ | pounds | Yams |
| 2 | smalls | Onions |
| 1 | ounce | Mayonnaise |
| 1 | Clove garlic | |
| 2 | teaspoons | Tomato ketchup |
| ½ | teaspoon | Mustard |
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Milk |
| ½ | Egg | |
Directions
Peel the yams and put to cook. Boil the shrimp in salty water for about 3 minutes, then drain. Fry the onions in half the margarine until lightly browned. Add the garlic, shrimp, ketchup, mustard and vinegar. Mix well and saute for about 3 minutes. Remove from the heat and set aside. Sieve the yams while hot and mix with a little mayonnaise and milk. Beat until light and fluffy. Arrange the yam and shrimp mixture in alternate layers in a greased pie dish, ending with yams. Brush with egg and milk and bake in a moderate oven for about 20 minutes.
Formatted and posted to Kitmailbox 9/98 by JoAnn Pellegrino Recipe by:
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 18, 1998, converted by MM_Buster v2.0l.