| LOUISIANA SHRIMP CREOLE PIE |
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Makes 8 servings1 (9-inch) Classic CRISCO Double Crust 1/2 cup butter or margarine 1/4 cup all-purpose flour 1 cup chopped white onion 1/2 cup thinly sliced green onion tops 1/3 cup chopped green bell pepper 3 tablespoons chopped celery 3 tablespoons finely minced fresh parsley 2 teaspoons finely minced garlic 1 teaspoon salt 3/4 teaspoon black pepper 1/4 cup whipping cream 2 pounds shelled and deveined small shrimp (crawfish tail meat can be substituted) Heat oven to 350ºF. Prepare crust. Divide dough in half. Roll and press bottom crust into 9-inch deep dish pie plate. Trim edge even with pie plate. Do not bake. Melt butter in 10-inch skillet over medium heat. Add flour; cook, stiring constantly, 3 minutes or until light golden brown. Add onions, bell pepper, celery, parsley and garlic. Cook, stirring constantly, until vegetables are very soft. Add cream, salt and pepper. Mix gently; reduce heat to low and cook 3 minutes. Add shrimp; cook until tender. Remove from heat and allow filling to cool slightly. Spoon filling into unbaked 9-inch pie shell. Roll top crust same as bottom. Lift top crust onto filled pie. Fold top edge under bottm crust; flute or make rope edge. Cut slits or design in top crust to allow steam to escape. Bake pie 25 to 30 minutes or until top is golden. Do not overbake. |
