EASY SHRIMP PIE
Make and share this Easy Shrimp Pie recipe from Food.com.
Provided by KelBel
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Mix together first 5 ingredients, and place into 9" pie plate.
- Blend together last 5 ingredients in blender until smooth.
- Pour over mixture in pie plate and bake for 35-40 minutes.
IMPOSSIBLY EASY SHRIMP PIE
Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 1/2 g
BBQ SHRIMP PIE
Steps:
- BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
- Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
- To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.
SHRIMP POT PIE
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
- Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.
SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
EZ SHRIMP PIE
A fast and easy recipe when you don't want to take the time to make homemade pie crust. You may use fresh or frozen shrimp, but parboil frozen shrimp before assembling. Pie may be made ahead and refrigerated until needed, then reheated. (9/15/07 Note: This recipe is over 20 years old and was made when my kids were little. Now I'd be more adventurous and use perhaps pepper jack shredded cheese or green chiles, or other add-ins,but this recipe pleased my family at the time. Of course, pinch the crescent rolls together when you put them in the pan, so they won't separate. Have fun experimenting with this easy and versatile dish.)
Provided by Mareesme
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 dg.
- Line pie plate with crescent rolls, reserving unused dough.
- Saute green pepper, celery and onion in butter.
- Mix with remaining ingredients and salt and pepper to taste.
- Pour into pie shell.
- Piece any remaining dough over pie, then dot with butter.
- Bake for 40 minutes or until crust is brown.
Nutrition Facts : Calories 526, Fat 30.8, SaturatedFat 17.1, Cholesterol 259.2, Sodium 796.9, Carbohydrate 31.7, Fiber 2.5, Sugar 3.7, Protein 29.9
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- Roll out your first pie crust and put it in a deep dish 9 inch pie pan. Trim the dough to edge of the pie pan and set aside.
- In a large sauce pan, melt the butter. Once melted, add the salt, old bay seasoning, salt, garlic, and mushrooms. Cook until the mushrooms are tender. Stir in the flour.
- Very slowly, whisk in the wine, about a tablespoon at a time, until fully combined. Working just as slowly, add the half and half. Once it is fully combined, stir in the parmesan, baby onions, and peas.
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- Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
- Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy. Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust.
- Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving.
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