Mississippi Gulf Shrimp and sautéed vegetables laid on a bed of breadcrumbs, corn and cheese, then covered in a creamy egg-tomato-parsley mixture and baked to a fluffy custard.
TIME: 60 minutes
SEASON: spring, fall, winter
• 12 oz medium Mississippi Gulf shrimp, peeled
• 1 tbsp olive oil
• 1 each medium onion, chopped
• 1/2 each green pepper, chopped
• 2 stalks celery, chopped
• 1/2 tsp dried thyme
• 1 tbsp butter • 2 cups dried bread cubes (dried bread cut in 1/4-inch cubes)
• 1 cup corn kernels
• 4 oz Gruyère cheese, shredded
• 4 each eggs
• 1/2 cup half-and-half
• 1/2 cup crushed tomatoes
• 1/2 tsp crushed red pepper
• 1/4 bunch parsley, chopped
• salt, to taste
• pepper, to taste
1. Preheat oven to 350 degrees.
2. Heat a skillet over medium heat and add oil, onion, green pepper, celery, thyme, salt and pepper and sauté about 3 minutes. Remove from heat.
3. Butter a 10-inch deep pie pan and line with bread cubes, and then top with onion mixture, shrimp, corn and cheese.
4. In a medium bowl, whisk together eggs, half-and-half, tomatoes, parsley and red pepper.
5. Pour mixture over ingredients in pie pan.
6. Bake until custard sets, about 35 minutes; let stand 5 minutes before cutting.
Serving Suggestion: Serve with a wedge of iceberg lettuce and blue cheese dressing.