955213 carolina corn shrimp pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Onions, chopped |
| ½ | cup | Celery, chopped |
| 3 | cups | Milk |
| 2 | cups | Fresh corn |
| 1 | teaspoon | Tabasco sauce |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Powdered mustard |
| 1 | teaspoon | Pepper Salt to taste, if desired |
| 3 | Eggs, beaten | |
| 2 | pounds | Shrimp, shelled & de-veined |
| 2 | tablespoons | Butter |
| 2 | cups | Fine cracker crumbs |
Directions
In a large saucepan, melt butter. Saute' the onion and celery in the butter for 5 minutes. Stir in the milk and corn. Heat, but do not boil. Remove from heat and add the seasonings and beaten egg. Stir well, then add the shrimp meat. In a separate pan, melt the 2 tablespoons butter and mix into it the cracker crumbs. Press the crumbs onto the bottom and sides of a casserole dish to form a crust.
Spoon in the filling, topping with more cracker crumbs, if desired.
Bake for 1 hour until just set at 350 degrees. Submitted By BARRY WEINSTEIN On 03-25-95