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Shrimp and Vegetable Pie

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon butter

    2. 1/2 cup onion

    3. 1/2 cup chopped red bell pepper

    4. 1/2 cup sliced mushrooms

    5. 1/2 peeled and chopped tomatoes

    6. 1 cup peeled and chopped raw shrimp

    7. 3 eggs, lightly beaten

    8. 1 1/2 cups heavy cream

    9. 1 tablespoon chopped fresh tarragon

    10. 1 tablespoon chopped fresh basil

    11. 1 tablespoon chopped fresh parsley

    12. 2 9-inch piecrusts

    13. 1 cup shredded Cheddar cheese

    14. Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter. Add onion, bell pepper, mushrooms and tomatoes; cook until vegetables are soft, about 5 minutes. Add shrimp, cook until shrimp is cooked through, about 2 to 3 minutes. Remove from heat, drain off any excess liquid and cool to room temperature.

    2. In a large bowl, combine eggs, cream and herbs. Season with salt and pepper. Stir in cooledvegetables and shrimp; pour mixture into prepared pie crust. Sprinkle with cheese and cover with other pie crust, crimp edges to seal crust and cut four slits in top crust to allow steam to escape. Bake for 35-40 minutes until crust is golden brown. Let stand 15 minutes before serving.

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