We were fortunate enough to spend time at our Happiest of Places this weekend. Being there also afforded me the time and inspiration to create a new blog post. I have missed it tremendously!
I decided to make a Shrimp Pie, which is basically a quiche, but something about the word Pie seemed more appropriate for dinner.
I started by preheating my oven to convection bake at 325 (convection cooks about 25 degrees different from standard baking, which would have been 350 degrees).
I then combined some beautiful, fresh caught Gray Tail Shrimp (the beauty of being so close to the ocean), and also added asparagus, 1 shallot, white button mushrooms, eggs, milk and half and half.
For the cheese, I used an amazing Toscano Cheese soaked in Chardonnay from Trader Joe’s. All I can say is WOW.
I sautéed the shallot in 2 TB of unsalted butter.
Added diced asparagus.
Mushrooms and some salt and pepper.
Once the vegetables were tender, I tossed in the shrimp.
I cooked the shrimp until they were pink. I then added everything to the base of my pecan crust pie shell.
And covered with shredded cheese.
Then poured the whisked eggs, milk and half and half. I also added some dried tarragon and smoked paprika.
I placed the Shrimp Pie on a cookie sheet and placed in the oven to bake for about 40-50 minutes or internal temperature reached 165 degrees.
The Shrimp Pie comes out beautifully golden and brown.
I served it along side a wonderful glass of Malbec, a gift from a friend, and a tossed salad of mixed greens and a light vinaigrette.
Shrimp Pie
Ingredients
- 1 Pecan Pie Crust
- 2 TB unsalted butter
- salt to taste
- pepper to taste
- smoked paprika to taste
- tarragon to taste
- ½ cup diced shrimp
- ¼ bunch asparagus trimmed and diced
- 3 medium button mushrooms diced
- ½ shallot diced
- ½ cup 2% milk
- ½ cup half & half
- 4 eggs
- 1 cup grated cheese of choice
Instructions
- Whisk eggs and milk / half & half together until smooth
- Preheat oven to 325℉ if convection bake or 350℉ if standard bake
- Saute shallot in butter until transclucent
- Add asparagus and saute until bright green
- Lightly salt & pepper
- Add mushrooms and saute slightly
- Add shrimp and saute until pink
- Add all ingredients to base of pie crust
- Cover with shredded cheese
- Pour Egg and Cream mixture over top
- Place on a baking sheet
- Dust with tarragon and paprika
- Bake at 325 °F if Convection or 350 °F if standard baking
- Internal temp should be 165 °F
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