955213 Carolina Corn Shrimp Pie

  • on October 7, 2009
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Ingrients & Directions

1/4 c Butter 1 ts Powdered mustard
1/4 c Onions, chopped 1 ts Pepper
1/2 c Celery, chopped -Salt to taste, if desired
3 c Milk 3 Eggs, beaten
2 c Fresh corn 2 lb Shrimp, shelled & de-veined
1 ts Tabasco sauce 2 tb Butter
1 ts Worcestershire sauce 2 c Fine cracker crumbs

In a large saucepan, melt butter. Saute’ the onion and celery in the
butter for 5 minutes. Stir in the milk and corn. Heat, but do not
boil. Remove from heat and add the seasonings and beaten egg. Stir
well, then add the shrimp meat. In a separate pan, melt the 2
tablespoons butter and mix into it the cracker crumbs. Press the
crumbs onto the bottom and sides of a casserole dish to form a crust.
Spoon in the filling, topping with more cracker crumbs, if desired.
Bake for 1 hour until just set at 350 degrees.

6 servings

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