Yield: 1 Servings
|1 cup||Chopped onions|
|½ cup||Chopped bell peppers|
|Salt; to taste|
|Cayenne; to taste|
|¼ cup||Tomatoes; chopped seeded and peeled or 1/2 cup chopped canned tomatoes|
|1 pounds||Medium shrimp; peeled and de-veined|
|2 tablespoons||Chopped parsley|
|½ cup||Recipe basic savory pie crust; see recipe|
|¼ cup||Parmigrano grated cheese|
1. Preheat the oven to 400 degrees Fahrenheit.
2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saut for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.
3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges.
Pour the shrimp mixture into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes.
4. Cut into wedges to serve.
Notes: Good Morning America's Food Correspondent Emeril Lagasse serves up some shrimp pie at this year's New Orleans Jazz Fest.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
Air date: April 24, 1998
MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998