Shrimp Pie

• Crust
• 2 3/4 flour
• 6 T butter
• pinch of salt
• Cold water to bind
• Cut butter into flour. Add water to bind. Roll out crust and line a 10" pie pan
• Filling
• 1 1/4 lb shrimp
• 2 cloves garlic minced
• 2 T parsley, chopped
• 1 small onion chopped
• 2 cups chopped green pepper
• 3 T butter
• Salt and pepper to taste
• Basil to taste
• 2 medium tomatoes - juiced and cut into chunks
• 1 egg yolk
• 1 whole egg
• 3 T mayonnaise
• 12 oz Jarlsberg cheese - shredded
• Bread crumbs and paprika for topping

1. Cook shrimp. Shell and devein. Squeeze out excess juice and cut into large pieces. Saute garlic, parsley, onion and green pepper in butter. Add salt pepper and basil. Let cool.
2. Mix eggs and mayo in a bowl. Combine shrimp and vegetables. Add the egg mixture. Toss in cheese and mix thoroughly. Pour filling into pie crust. Sprinkle with bread crumbs and paprika. Bake at 425 degrees for 8 to 10 minutes, reduce heat to 350 and rotate pie to cook evenly. Bake another 15 to 20 minutes until done.

crust, flour, t, salt, water, butter, filling, ubc, garlic, t parsley, onion, green pepper, t, salt, basil, tomatoes, egg yolk, egg, t, bread crumbs

Taken from www.epicurious.com/recipes/member/views/shrimp-pie-50099806 (may not work)