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Name: Shrimp Pie
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Salt; (to taste); 1/4 c Chopped; seeded, and peeled; 1 c Water; 4 tb Ice water; (4 to 5); 1/2 c Chopped bell peppers; ; tomatoes; 1/2 c Recipe Basic Savory Pie; ; tomatoes or 1/2 cup; 1 And 1/3 cups cold lard or; 1 c Onions chopped; ; chopped canned; 2 tb Chopped parsley; 3 And 1/4 cups flour; BASIC SAVORY PIE CRUST; 1/2 Stick butter; (4; 1/4 c Parmigrano grated cheese; ; shortening; Cayenne; (to taste); 1 ts Salt; 1 lb Medium shrimp peeled and; 2 tb Flour

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INGREDIENTS

Salt; (to taste)
1/4 c Chopped; seeded, and peeled
1 c Water
4 tb Ice water; (4 to 5)
1/2 c Chopped bell peppers
; tomatoes
1/2 c Recipe Basic Savory Pie
; tomatoes or 1/2 cup
1 And 1/3 cups cold lard or
1 c Onions ; chopped
; chopped canned
2 tb Chopped parsley
3 And 1/4 cups flour
BASIC SAVORY PIE CRUST
1/2 Stick butter; (4
1/4 c Parmigrano grated cheese
; shortening
Cayenne; (to taste)
1 ts Salt
1 lb Medium shrimp peeled and
2 tb Flour

Servings

INSTRUCTIONS

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. 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. Basic Savory Pie Crust: 1. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. 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 that you can lift it without tearing it, and unfold into a 9-inch pie pan. 3. Fill and proceed as directed in the recipe. NOTES : From Emeril Lagasse Recipe by: Good Morning America

NOTES

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Shrimp Pie

Salt; (to taste) 
1/4 c Chopped; seeded, and peeled 
1 c Water 
4 tb Ice water; (4 to 5) 
1/2 c Chopped bell peppers 
  ; tomatoes 
1/2 c Recipe Basic Savory Pie 
  ; tomatoes or 1/2 cup 
1  And 1/3 cups cold lard or 
1 c Onions chopped
  ; chopped canned 
2 tb Chopped parsley 
3  And 1/4 cups flour 
  BASIC SAVORY PIE CRUST 
1/2  Stick butter; (4 
1/4 c Parmigrano grated cheese 
  ; shortening 
  Cayenne; (to taste) 
1 ts Salt 
1 lb Medium shrimp peeled and 
2 tb Flour

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. 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.    Basic Savory Pie Crust:    1. Combine the flour and salt in a bowl. Add the lard and work it in with  your hands until the mixture resembles coarse crumbs. Add the water, 1  tablespoon at a time, working it in with your hands. Add only as much as  you need to make a smooth ball of dough. Wrap it in plastic wrap and  refrigerate for at least 30 minutes.    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 that you can lift it  without tearing it, and unfold into a 9-inch pie pan.    3. Fill and proceed as directed in the recipe.        NOTES : From Emeril Lagasse    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (764g)
Recipe Makes: 1 servings

Calories: 150
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 17.2mg		1 %
Potassium 372.5mg		10 %
Total Carbohydrate 33.6g		10 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 28.6g
Protein 4.6g		7 %
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.

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Calories per serving: 150

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