Helen's Rockville Shrimp Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe from St. Michael's Church in Charleston, SC originated with a Sea Islands Gullah Cook. Ingredients:
1 large onion, chopped |
1 large green bell pepper, chopped |
3 stalks celery, chopped |
1/2 cup butter |
1 (14 1/2 ounce) can tomatoes, crushed |
4 slices white bread, crumbled |
1 1/2 cups sharp cheddar cheese, grated |
1 1/2 lbs cooked & peeled shrimp |
10 drops tabasco sauce |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon sugar |
1/2 cup sharp cheddar cheese, grated for topping |
Directions:
1. Preheat oven to 350 degrees F. Sauté onion, bell pepper, and celery in butter. Process tomatoes and crumbled bread in your blender. In a bowl add sautéed vegetables to the processed tomato-bread mixture. Stir in 1 1/2 cups grated cheese, shrimp, and all of the seasonings. Pour the mixture into a greased 1 1/2 quart casserole dish and top with the 1/2 cup grated cheese. Bake in oven for 30 minutes or until bubbling. Serves 8.
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