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.

Kathryn Conrad
Recipe by Cooking Light

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Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

325 calories; calories from fat 30%; fat 10.7g; saturated fat 4.7g; mono fat 3.4g; poly fat 1.5g; protein 24.4g; carbohydrates 32.6g; fiber 0.9g; cholesterol 108mg; iron 3.5mg; sodium 450mg; calcium 249mg.