Emeril's shrimp pie

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter
1 cup Chopped onions
½ cup Chopped bell peppers
\N \N Salt; to taste
\N \N 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
2 tablespoons Flour
1 cup Water
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

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