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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A fast and easy recipe when you don't want to take the time to make homemade pie crust. You may use fresh or frozen shrimp, but parboil frozen shrimp before assembling. Pie may be made ahead and refrigerated until needed, then reheated. (9/15/07 Note: This recipe is over 20 years old and was made when my kids were little. Now I'd be more adventurous and use perhaps pepper jack shredded cheese or green chiles, or other add-ins,but this recipe pleased my family at the time. Of course, pinch the crescent rolls together when you put them in the pan, so they won't separate. Have fun experimenting with this easy and versatile dish.) Ingredients:
8 ounces crescent rolls |
2 eggs, slightly beaten |
8 ounces monterey jack cheese, shredded |
1/4 cup green pepper, chopped |
1/3 cup celery, chopped |
2 tablespoons butter |
1/2 small onion, minced |
1 tablespoon parmesan cheese, grated |
1/4 lb shrimp |
salt & pepper |
Directions:
1. Preheat oven to 350 dg.
2. Line pie plate with crescent rolls, reserving unused dough.
3. Saute green pepper, celery and onion in butter.
4. Mix with remaining ingredients and salt and pepper to taste.
5. Pour into pie shell.
6. Piece any remaining dough over pie, then dot with butter.
7. Bake for 40 minutes or until crust is brown.
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