Creamy Shrimp Pie With Rice Crust |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cut out the extra butter and save time by using precooked salad shrimp. Ingredients:
1 1/2 cups cooked white rice |
1/4 cup softened butter, divided use |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped pimiento |
1 tablespoon grated onion |
1/4 teaspoon salt |
3/4 teaspoon ground black pepper, divided use |
1 1/2 lbs shrimp, peeled and deveined |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350°F.
2. Combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper; mix well.
3. Press evenly around the sides and bottom of a 10-inch pie plate.
4. In a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes.
5. Spoon shrimp into the rice crust.
6. In the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper.
7. Stir until smooth and thoroughly heated.
8. Pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top.
9. Serve hot.
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