Emeril's shrimp pie
1 Servings
Quantity | Ingredient | |
---|---|---|
4 | tablespoons | Butter |
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 |
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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