Prep: 7 minutes; Cook: 15 minutes. Sauté the onions and shrimp while the crust bakes.
Recipe by Oxmoor House January 2003
Cooking Light Superfast Suppers
348 calories; calories from fat 35%; fat 13.6g; saturated fat 5g; mono fat 5.4g; poly fat 0.8g; protein 25.8g; carbohydrates 29.6g; fiber 2g; cholesterol 125mg; iron 3.7mg; sodium 857mg; calcium 361mg.