Brazilian Shrimp Pie
|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|
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.
Makes 6 servings.
Serve with chilly marinated green beans, orange-avocado salad, coconut pudding, coffee (or cocoa-coffee, with cream).