Shrimp Pie

• 6 cups water
• 1 (3 1/2-ounce) package shrimp and crab boil
• 1 tablespoon salt
• 2 pounds large shrimp
• 1 1/2 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 1/2 cup butter or margarine
• 1 (14 1/2-ounce) can whole tomatoes, undrained and finely chopped
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups herb stuffing mix
• 1 1/4 cups (5 ounces) shredded extra sharp Cheddar cheese, divided
• 1/4 cup plus 2 tablespoons commercial barbecue sauce
• 1/4 cup catsup
• 1 tablespoon Worcestershire sauce
• Hot sauce to taste

1. Combine water, shrimp and crab boil, and 1 tablespoon salt in a Dutch oven. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp; return to a boil, and cook 3 minutes. Drain well. Rinse with cold water. Let cool to touch. Peel and devein shrimp; set aside.
2. Saute onion, green pepper, and celery in butter in a large heavy skillet until tender. Remove from heat, and set aside.
3. Combine tomatoes, 1 teaspoon salt, and pepper in a saucepan; cook over medium heat 10 minutes.
4. Add stewed tomatoes to vegetable mixture in skillet; mix well. Cook over low heat 5 minutes. Add stuffing mix; stir well. Stir in 1 cup shredded cheese; remove from heat. Add barbecue sauce, catsup, Worcestershire sauce, hot sauce, and reserved shrimp; mix well.
5. Spoon mixture into a 2-quart casserole; sprinkle remaining cheese over top. Bake at 350u0b0 for 30 minutes. Serve hot.

water, shrimp, salt, shrimp, onion, green pepper, celery, butter, tomatoes, salt, pepper, herb stuffing mix, cheddar cheese, barbecue sauce, catsup, worcestershire sauce

Taken from www.myrecipes.com/recipe/shrimp-pie-0 (may not work)