Two favorites come together here: tomato pie and shrimp! Enjoy the bounty of the sea and the garden in this version of the classic tomato pie!
1 cup coarsely chopped uncooked shrimp
1 9" deep dish pie shell, pre-baked
2 large tomatoes, sliced 1/4" thick
1/2 teaspoon salt
1 large onion, chopped
1 cup mayonnaise
1 cup grated sharp cheddar cheese
flour to sift
Pre-bake the shell at 350 for 5-6 minutes.
Poke a few holes in the bottom with a fork before baking.
Slice tomatoes and let drain on slotted rack or draining board.
Mix salt, onion, mayonnaise, cheese and shrimp.
Spread 1/3 of this mix in the bottom of the pie shell.
Sift flour on both sides of the tomatoes.
Layer half of the tomato slices over the cheese mixture.
Cover with 1/3 of the cheese mixture. Spread evenly.
Layer the remaining tomatoes on top.
Spread the remaining 1/3 of the cheese mixture on top.
Bake at 375 degrees for 30 minutes.
Let cool completely.
Makes 8 slices
1 cup coarsely chopped uncooked shrimp
1 9" deep dish pie shell, pre-baked
2 large tomatoes, sliced 1/4" thick
1/2 teaspoon salt
1 large onion, chopped
1 cup mayonnaise
1 cup grated sharp cheddar cheese
flour to sift
Pre-bake the shell at 350 for 5-6 minutes.
Poke a few holes in the bottom with a fork before baking.
Slice tomatoes and let drain on slotted rack or draining board.
Mix salt, onion, mayonnaise, cheese and shrimp.
Spread 1/3 of this mix in the bottom of the pie shell.
Sift flour on both sides of the tomatoes.
Layer half of the tomato slices over the cheese mixture.
Cover with 1/3 of the cheese mixture. Spread evenly.
Layer the remaining tomatoes on top.
Spread the remaining 1/3 of the cheese mixture on top.
Bake at 375 degrees for 30 minutes.
Let cool completely.
Makes 8 slices
RSS Feed
