Yield: 8 Servings
|1 tablespoon||Old Bay Seasoning|
|36 larges||Shrimp; 1 1/2 Pounds easy peel|
|8 ounces||Fresh asparagus; trimmed|
|1 pounds||Fresh tomatoes; cored, seeded|
|1 pounds||Canned artichoke bottoms|
|1½ pounds||Camembert cheese; 2 wheels|
|⅔ cup||Parmesan cheese; freshly grated|
|2 teaspoons||Pressed garlic; 4-6 cloves|
|¾ teaspoon||Dried thyme; crumbled|
|¾ teaspoon||Dried rosemary; crumbled|
|¾ teaspoon||Dried oregano; crumbled|
In a wide skillet, bring a quart of water to a boil and add the Old Bay Seasoning. Add the Shrimp and cook until just pink. Do not overcook the shrimp. Drain the shrimp and discard the cooking water. Peel the shrimp and set aside until you are ready to assemble the pie.
Slice the asparagus spears into thirds. Slice the cored and seeded tomtoes into eighths. Drain the artichoke bottoms, trim them of any rough edges and slice each artichoke bottom into sixths. Scrape most of the off the Camembert and slice each wheel intosixteenths. (You will have 32 pieces pie-shaped pieces of cheese.) In a small bowl, throughly combine the mayonnaise, Parmesan, garlic, and herbs.
Preheat oven to 350 degrees. Butter a 9"x13" glass pan. Assemble the pie by placing half of the shrimp in the bottom of the pan (3 rows of 6 shrimp each), then evenly layer half of the aspargus, half of the tomatoes, half of the artichokes and half of the Camembert over the shrimp. Using a small spoon dab half of the mayonnaise mixture over the Camembert layer. Repeat the layers in the same order ending with the last layer of shrimp.
Carefully place the brioche dough over the top and cut several vents to allow the steeam to escape.
Bake for 45 mins. or until the dough is golden brown and the filling is hot and bubbly. Allow to cool slightly before serving, about 5-10 mins.
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998