Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Torta de Camarão

Maria de Lomba

Dough:

6 tbsp. flour

1 cup slightly warm milk

3 egg yolks

6 egg whites, beaten stiff

Salt and pepper to taste

Mix the flour and the milk together until smooth. Add the yolks. Fold in the whites gently. Butter an 11" x 17"jelly roll pan and spread the dough into the pan. Bake 25 minutes at 375°.

When the cake is done, turn out on a clean towel to cool.

Prepare the shrimp and its sauce

Shrimp

2 lbs. partially cooked shrimp, shelled and deveined

2 cups flour

4 egg yolks

1 quart milk

1 onion

2 tbsp. butter

Sauté the onion in a little butter. Do not burn. Add the shrimp and heat through. In a separate bowl mix the flour, milk and egg yolks. Add to the shrimp mixture and heat thoroughly.

Spread the shrimp filling over the cake and roll from the long end.

Serves 10 as an appetizer and 4 to 5 as a main course.