Monday, January 4, 2010

Hey, Hey, Paula... I Like Your Beaufort Shrimp Pie

We drove through Savannah this summer and spent a couple of days. Having read "Midnight in the Garden of Good and Evil" with my awesome book club last year, I could not wait to hit the spots related to the book. I went to the gift shop that is dedicated to the book and its history and I got this cookbook: Dining in the Garden of Good Eats: Cooking with "The Book" That Made Savannah Fanous by Deborah and Shane Sullivan. It is full of history, maps, stories, and trivia as well as recipes. The recipes are primarily from the many, many restaurants in Savannah. As I flipped through the book looking for something to make (and passing over all the fabulous dessert recipes....sigh....), the ones that sounded best and most likely to please the whole familia were from none other than Lady and Sons...aka, Paula Deen's restaurant. (This is not the recipe that I wrote of earlier that requires grits - I'm still on the lookout for those.) So, without further ado, here is the recipe for Beaufort Shrimp Pie:

Beaufort Shrimp Pie

½ cup chopped onion
¼ cup chopped green bell pepper
2 tablespoons butter
3 cups cooked and peeled shrimp
2 cups milk
2 eggs
Salt and pepper
3 strips bacon
2 cups soft bread crumbs

Saute the onion and bell pepper in butter until soft. In a casserole dish, make layers of the shrimp, bread crumbs, onions and peppers. Beat together the milk, eggs, and salt and pepper to taste, and pour over the shrimp. Cut each strip of bacon into 4 pieces. Lay bacon on top of the casserole and bake at 325 degrees until the filling is set and the bacon is brown. Serves 6-8.

I had a bag of frozen shrimp in the freezer from a couple of months back, and it was perfect for this - it's already cooked, I just had to take the tails off and rough chop. The only problems were that the recipe doesn't state what size casserole dish and it doesn't say how long to cook it. So, I used a pan that's a little smaller than a 9 x 13 and it seemed to work okay. As for the cooking time - I started out 18 mins.....then added 12 more.....then added 10 more....then gave up on the bacon browning and turned on the broiler (low) for 3-4 minutes. So, in the end, it was 40 minutes  plus a few under the broiler. It turned out perfect. I don't think the bacon would have ever browned on it's own at 325 degrees, at least not until the whole thing had turned crispy.

It was a big hit with Mr D and I - and little Ginger, who loves shrimp, liked it too. But my son only ate the parts that weren't shrimp, so he was not a big fan. I would definitely make it again, especially if shrimp was on sale. It would be really good for a brunch.

As I started layering in the dish:

All ready to go in the oven:

And done!:

Here is a link to the Savannah book the recipe was in:

Peace, Love, and Dinner,


Mom of Fred and Ginger
Wife of Mr D
Supporter of Anything w/ Shrimp and Bacon


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