Creamy Shrimp Salad Pie Recipes

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

CREAMY SHRIMP SALAD

Steps:

• Pour water into a large Dutch oven. Halve 1 lemon; squeeze juice from both halves into the water, then add the lemon halves to the pot. Bring to a boil over high heat. Add shrimp; cook, stirring occasionally, just until the shrimp turn pink, 2 to 3 minutes. Drain. Spread the shrimp in an even layer on a large rimmed baking sheet. Let cool for 20 minutes. Peel, devein and coarsely chop the shrimp.
• Squeeze 2 tablespoons juice from the remaining lemon into a large bowl. (Reserve the remaining juiced lemon for another use.) Add celery, scallions, mayonnaise, mustard, Old Bay and cayenne; stir to combine. Stir in shrimp. Cover and refrigerate until the salad is cold and the flavors have melded, at least 2 hours (and up to 3 days). Garnish with dill just before serving, if desired.

IMPOSSIBLY EASY SHRIMP PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

EASY SHRIMP PIE

Steps:

• Preheat oven to 400.
• Mix together first 5 ingredients, and place into 9" pie plate.
• Blend together last 5 ingredients in blender until smooth.
• Pour over mixture in pie plate and bake for 35-40 minutes.

CREAMY SHRIMP SALAD ON ROMAINE

Steps:

• In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
• Add the dressing and stir until the shrimp-mixture is coated.
• Cover and chill in the refrigerator about 30 minutes to blend the flavors.
• To serve, divide the lettuce among four plates.
• Then top with shrimp mixture.

EASY CREAMY SHRIMP SALAD

Steps:

• Mix first 5 ingredients until blended.
• Combine shrimp, celery and peppers in large bowl. Add sour cream mixture; mix lightly.
• Place lettuce in 4 serving bowls; top with shrimp mixture.

CREAMY SHRIMP SALAD PIE

Steps:

• 1. Sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened. 2. Form dough into ball and roll out on lightly-floured surface from center to edge until 1/8 -inch thick. Fit into pan and flute edge prick the crust with fork. Refrigerate 1 hour or place in freezer for 30 minutes. 3. Bake in preheated 450° F oven for 10 to 12 minutes or until golden brown cool before adding filling. Filling:1. Dissolve gelatin in boiling water. Gradually add to cream cheese, blending well. Add mayonnaise, cold water, and vinegar blend well and chill until partially set. 2. Whip cream to soft peaks. Whip gelatin mixture until slightly fluffy, about 2 or 3 minutes fold in whipped cream. Fold in celery, shrimp, green pepper, pimiento, onion, and 1 tablespoon parsley. Chill gelatin mixture until it mounds when spooned. Pour into prepared shell. Chill until firm. Garnish with remaining 8 shrimp and chopped parsley. Cut in wedges to serve.

CREAMY SHRIMP PIE WITH RICE CRUST

Steps:

• Preheat oven to 350°F.
• Combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper; mix well.
• Press evenly around the sides and bottom of a 10-inch pie plate.
• In a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes.
• Spoon shrimp into the rice crust.
• In the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper.
• Stir until smooth and thoroughly heated.
• Pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top.
• Serve hot.