Shrimp Pie

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

METHOD: bake


• 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 kernel

• 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.

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