Shrimp Pie

Shrimp Pie
A New Orleans Treat

4 T. butter

1 C. chopped onions

1/2 C. chopped bell peppers

1/2 C. chopped celery

salt (to taste)

cayenne (to taste)

1/2 C. chopped, seeded, and peeled tomatoes or 1/2 C. chopped canned tomatoes

1 lb. medium shrimp peeled and de-veined

2 T. chopped parsley

2 T. flour

1 C. water

1/4 C. Parmigrano grated cheese

Basic Savory Pie Crust

1. Preheat the oven to 400° F.

2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Sauté 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.

Source: Emeril Lagasse


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