Shrimp pies are somewhat a southern coastal dish. I guess we have such an abundance of fresh seafood, we cooks are always conjuring some way to cook ’em up.
Serves about 6
1 onion, diced
1 red bell pepper, diced
1 stick margarine, (4 ounces)
1 can cream of mushroom soup
1 can cream of celery soup
1 tablespoon Worcestershire sauce
salt and pepper, to taste
1 teaspoon Tabasco sauce
3 hard-boiled eggs, diced
2 pounds shrimp, peeled and de-veined
pastry for a two crust pie
Sauté onion and pepper in margarine. Add soups and seasonings. Add diced eggs and shrimp. Line a 2-quart casserole dish with half of the pastry. Pour in mix and cover with pastry. Dot with butter and bake at 350 degrees until brown, about 45 minutes.
If you don’t care to use cream soups, you could sauté about 1/4 cup each of chopped celery and mushrooms with the onions, and use about 2 cups of thick, seasoned white sauce.