Shrimp Pie

The pastry is a breeze to prepare. Much like a cheesecake crust, the crumbly mixture is simply pressed into a deep-dish pie plate--no kneading or rolling required.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 30%
  • Fat: 10.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 24.4g
  • Carbohydrate: 32.6g
  • Fiber: 0.9g
  • Cholesterol: 108mg
  • Iron: 3.5mg
  • Sodium: 450mg
  • Calcium: 249mg

Ingredients

  • Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup semolina or pasta flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons butter, chilled and cut into small pieces
  • 1 tablespoon vegetable shortening
  • 1/4 cup ice water
  • 1/2 teaspoon cider vinegar
  • Cooking spray
  • Filling:
  • 12 ounces uncooked large shrimp, peeled, deveined, and chopped
  • 1/4 cup (2 ounces) fat-free cream cheese, softened
  • 1/2 cup egg substitute, divided
  • 2 teaspoons all-purpose flour
  • 1 cup evaporated fat-free milk
  • 1/2 cup (2 ounces) shredded Havarti or fontina cheese
  • 1 1/2 tablespoons chopped fresh dill
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 375°.
  2. To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife. Combine flours, sugar, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
  3. Combine ice water and vinegar in a small bowl. Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball). Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 5 minutes. Remove from oven; cool on a wire rack.
  4. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat.
  5. Combine cream cheese and 1/4 cup egg substitute in a medium bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons flour; beat 1 more minute. Beat in remaining egg substitute and milk. Add shrimp, Havarti cheese, dill, and 1/8 teaspoon salt, stirring well. Pour shrimp mixture into prepared crust. Bake at 375° for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving.
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