Try this Emerils Shrimp Pie recipe, or contribute your own.
Suggest a better description1. 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. saute 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 Americas Food Correspondent Emeril Lagasse serves up some shrimp pie at this years New Orleans Jazz Fest. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 http://www.abcnews.com/onair/goodmorningamerica/recipes/Recipes_Index.html 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
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Serving Size: 1 Serving (816g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 543 | ||
Calories from Fat: 418 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 29.3g | 146 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 122mg | 38 % | |
Sodium 341.6mg | 12 % | |
Potassium 315.6mg | 8 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 26.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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