Beaufort Shrimp Pie

Name: Beaufort Shrimp Pie
Yield: serves 6 to 8
Ingredients: 1/2 cup chopped onion; 1/4 cup chopped green bell pepper; 2 tablespoons butter; 3 cups cooked and peeled shrimp; 2 cups soft breadcrumbs; 2 cups milk; 2 eggs; Salt and pepper; 3 strips bacon

December 14, 2011

In the Carolina Sea Islands, a “pie” does not necessarily have a crust. This shrimp casserole is a superb luncheon dish and is one of these pies.

Recipe information

Yield
serves 6 to 8

Ingredients

1/2 cup chopped onion

1/4 cup chopped green bell pepper

2 tablespoons butter

3 cups cooked and peeled shrimp

2 cups soft breadcrumbs

2 cups milk

2 eggs

Salt and pepper

3 strips bacon

Preparation

Sauté the onion and bell pepper in butter until soft. In a casserole, make layers of the shrimp, breadcrumbs, and the onions and peppers. Beat together the milk, eggs, and salt and pepper to taste, and pour over the shrimp. Cut each strip of bacon into 4 pieces. Lay bacon on top of the casserole and bake at 325 degrees until the filling is set and the bacon is brown.

Paula Deen's Kitchen Classics

TagsQuiche Savory Pie and Tart Egg Southern American Shrimp Shellfish Seafood Bacon Cured Meat Meat Main Starter Brunch Lunch Dinner Nut Free Easy Oven Bake Cookbooks

Recipe notes

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