1/2 cup of Rotel, drained
1 pound fresh gulf coast shrimp, peeled & de-veined
2 teaspoons of chopped parsley
2 tablespoons of flour
1 cup of water
1 pie crust
Heat the oven to 400 degrees F. In a large skillet, melt the butter over a medium heat. Add the onions, celery, bell pepper, red pepper, salt, and black pepper. Cook for about 10 minutes until the onions are a golden color. Add the Rotel and cook for another 7 minutes, stirring occasionally.
Add the parsley and the shrimp and cook for another 5 minutes. In a separate bowl, dissolve the flour into the water. Add this mixture to the skillet. Stir about 4 minutes until it thickens. Pour the ingredients that are in the skillet into a cool bowl. Allow to cool for at least 30 minutes.
Place the pie crust onto a 9″ pie pan. Crimp the edges. Pour the mixture from the cool bowl into the pie pan and the pie on a baking sheet and into the oven. Cook in the oven for about 45 minutes, or until the edges are golden brown.