Shrimp Loaf

  • Yield 8 servings

This shrimp loaf, topped with a lemony cream sauce, makes a great main course.


Shrimp Loaf:
3 cups cooked rice
1/4 cup chopped onion
1/2 cup chopped parsley
1/4 cup chopped pimento
1 cup (about 1/4 pound) grated sharp cheese
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 -- eggs, beaten
2 cups milk
1 teaspoon Worcestershire sauce
1 tablespoon butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon juice
2 cups shrimp, cooked, peeled and deveined


  1. To prepare shrimp loaf.  Preheat oven to 350F.  Mix all loaf ingredients together.  Pour into a greased 1 1/2-quart square dish and bake for 45 minutes.
  2. To prepare sauce.  In a saucepan, melt butter and stir in flour.   Slowly add milk, stirring constantly over low heat until quite thick.  Add salt, pepper and lemon juice.  Just before serving, add shrimp.  Cut loaf into squares and pour sauce over each serving.


Recipe reprinted with permission from The Junior League of Pensacola’s Some Like it South (Pensacola, Fl., 1984).



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