December 4th, 2011

Cooking

Scandinavian Shrimp Pie

Here’s the recipe for the Shrimp Pie I made for Pie Night last night. It comes from Cooking Light Annual Recipes 2006 . They took a reader submitted recipe and lightened it up. I kinda added some of the fat back. (As always, the recipe below is how I made it, not how it appears in the cookbook.)

Shrimp Pie

Crust

  • 1¼ cups all-purpose flou
  • ¼ cup semolina flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon vegetable shortening
  • ¼ cup ice water
  • ½ teaspoon cider vinegar
  • cooking spray
  1. Preheat oven to 375°
  2. Chill butter, then cut into small pieces
  3. Combine all-purpose flour, semolina flour, sugar, and salt in food processor
  4. Add butter and vegetable shortening
  5. Process until the mixture is a course meal
  6. Combine ice water and vinegar
  7. Add vinegar-water mixture to flour
  8. Mix with a fork until well combined
  9. Coat a deep dish pie plate with cooking spray
  10. Press mixture into pie plate and up the sides
  11. Bake for about 5 minutes
  12. Cool on a wire rack

Filling and Pie

  • 1 tablespoon olive oil
  • 12 ounces uncooked, deveined shrimp
  • ¼ cup cream cheese
  • ½ cup egg substitute
  • 2 teaspoons all purpose flour
  • 1 cup evaporated milk
  • 2 ounces Havarti cheese
  • fresh dill
  • 1/8 teaspoon salt
  1. Chop shrimp into bite sized pieces
  2. Heat olive oil in a large skillet on medium-high heat
  3. Add shrimp and cook until you’re sure it’s cooked
  4. Combine cream cheese and ¼ cup of egg substitute in a mixing bowl
  5. Beat with a mixer at medium speed until well blended
  6. Add flour and beat one minute minute
  7. Add remaining egg substitute and milk and beat until mixed
  8. Stir in shrimp, Havarti cheese, dill and salt
  9. Pour mixture into crust
  10. Bake at 375° for 40 minutes (or until set)

crossposted from King Rat.

Cooking

Mushroom Pie

This is the recipe I used for the Mushroom Pie at Pie Night yesterday. I’ve made it once before, in about 2006 or 2007. In the original mushroom pie recipe on AllRecipes.com, the mushroom mixture is the stuffing for a puff pastry. The exact same stuff made great filling for a traditional pie.

  • 1 tablespoon olive oil
  • 10 ounces sliced crimini mushrooms (I bought pre-sliced)
  • 1 large onion
  • 6 slices fakin’ bacon (or 4 of real bacon if not being fed to vegetarians)
  • ¾ cup heavy cream
  • about 4 ounces Swiss cheese
  • about 1 teaspoon fresh dill
  • 2 crusts for double-crust pie
  1. Preheat the oven to 350°
  2. Shred the cheese
  3. Peel and chop the onion
  4. Chop the fakin’ bacon into about half inch pieces
  5. In a large skillet heat the olive oil over medium high heat
  6. Add the mushrooms, onion, and bacon
  7. Cook and stir for about 5 minutes until vegetables are tender
  8. Reduce heat to medium
  9. Add the cream and dill
  10. Cook and stir for about 10 minutes
  11. Remove from heat
  12. Stir in the cheese
  13. Pour mushroom mixture into a pie crust
  14. Cover with top pie crust and flute the edge to seal
  15. Score the crust so steam can vent
  16. Bake for about 40 minutes, or until crust is done

crossposted from King Rat.