| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
New Orleans |
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped bell peppers |
|
|
Salt; to taste |
|
|
Cayenne; to taste |
| 1/4 |
c |
Tomatoes; chopped seeded and peeled or 1/2 cup chopped canned tomatoes |
| 1 |
lb |
Medium shrimp; peeled and de-veined |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Flour |
| 1 |
c |
Water |
| 1/2 |
c |
Recipe basic savory pie crust; see recipe |
| 1/4 |
c |
Parmigrano grated cheese |
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. Saut. 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 America's Food Correspondent Emeril Lagasse serves up
some shrimp pie at this year's 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 <abprice@wf.net> on Apr 26, 1998
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