Shrimp Pie Recipe
Servings: 1
Ingredients
- 1/2 stk butter, (4 Tbsp.)
- 1 c. Minced onions
- 1/2 c. Minced bell peppers
- Â Â Salt, (to taste)
- Â Â Cayenne, (to taste)
- 1/4 c. Minced, seeded, and peeled tomatoes or possibly 1/2 c. minced canned tomatoes
- 1 lb Medium shrimp peeled and de-veined
- 2 Tbsp. Minced parsley
- 2 Tbsp. Flour
- 1 c. Water
- 1/2 c. Recipe Basic Savory Pie Crust
- 1/4 c. Parmigrano grated cheese
- 3 x And 1/4 c. flour
- 1 tsp Salt
- 1 x And 1/3 c. cool lard or possibly solid vegetable shortening
- 4 Tbsp. Ice water, (4 to 5)
Directions
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. Heat the butter in a large skillet over medium-high heat. Add in the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute/fry for about 8 min, or possibly till golden brown and wilted. Add in the tomatoes and cook for about 6 min, stirring occasionally. Add in the shrimp and parsley. Cook, stirring occasionally. Add in the shrimp and parsley. Cook, stirring occasionally for about 4 min. Dissolve the flour in the water and add in to the pan. Stir for about 2 min, or possibly till the mix thickens. Remove from the heat. Let cold for at least 30 min.
- 3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges.
- Pour the shrimp mix into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 min, or possibly till the edges of the pie crust are golden brown. Cold for several min.
- 4. Cut into wedges to serve.
- Basic Savory Pie Crust:1. Combine the flour and salt in a bowl. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working it in with your hands. Add in only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and chill for at least 30 min.
- 2. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan.
- 3. Fill and proceed as directed in the recipe.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1040g | |
| Calories 1015 | |
| Calories from Fat 477 | 47% |
| Total Fat 54.13g | 68% |
| Saturated Fat 30.65g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 811mg | 270% |
| Sodium 3346mg | 139% |
| Potassium 1227mg | 35% |
| Total Carbs 32.83g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.71g | 5% |
| Protein 96.54g | 154% |
