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Shrimp Pie

Yield 8 servings


  • 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

How to Make It

  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. Sauté 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 350° for 30 minutes. Serve hot.

Oxmoor House Homestyle Recipes