1 tablespoon butter
1/2 cup onion
1/2 cup chopped red bell pepper
1/2 cup sliced mushrooms
1/2 peeled and chopped tomatoes
1 cup peeled and chopped raw shrimp
3 eggs, lightly beaten
1 1/2 cups heavy cream
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 9-inch piecrusts
1 cup shredded Cheddar cheese
Salt and pepper to taste


1. Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter. Add onion, bell pepper, mushrooms and tomatoes; cook until vegetables are soft, about 5 minutes. Add shrimp, cook until shrimp is cooked through, about 2 to 3 minutes. Remove from heat, drain off any excess liquid and cool to room temperature.
2. In a large bowl, combine eggs, cream and herbs. Season with salt and pepper. Stir in cooled vegetables and shrimp; pour mixture into prepared pie crust. Sprinkle with cheese and cover with other pie crust, crimp edges to seal crust and cut four slits in top crust to allow steam to escape. Bake for 35-40 minutes until crust is golden brown. Let stand 15 minutes before serving.

You could also add crab meat or cooked scallops to the filling.

Shrimp and Vegetable Pie
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