Easy Shrimp Pie Recipes

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EASY SHRIMP PIE



Easy Shrimp Pie image

Make and share this Easy Shrimp Pie recipe from Food.com.

Provided by KelBel

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked shrimp, diced
1 cup frozen peas
1/4 cup green onions or 1/4 cup fresh chives, chopped
1/2 cup monterey jack cheese
3 ounces cream cheese, cubed
1/2 cup buttermilk baking mix
1 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

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.

IMPOSSIBLY EASY SHRIMP PIE



Impossibly Easy Shrimp Pie image

Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 6

Number Of Ingredients 9

1 1/4 cups frozen cooked salad shrimp (6 oz), thawed, drained
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon dried basil leaves
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick™ mix
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs

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.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 1/2 g

SHRIMP POT PIE



Shrimp Pot Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 egg
1 tablespoon water
4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
Flour, for dusting
8 large (21 to 25) shrimp, shelled and deveined
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small carrot, diced
1 celery stalk, diced
6 mushrooms, sliced thin
2 sprigs fresh thyme
1/2 cup white wine
2 cups heavy cream
Salt and freshly ground white pepper
Special equipment: 3 and 4-inch metal ring

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
  • Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

BBQ SHRIMP PIE



Bbq Shrimp Pie image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

Four 4- to 5-inch tart shells, cooked
16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds
2 teaspoons seafood seasoning
1 teaspoon finely chopped rosemary
1 tablespoon finely chopped garlic
1 teaspoon cracked black pepper
4 to 6 tablespoons unsalted butter
1/4 cup beer
1 tablespoon Worcestershire sauce
1 lemons, juiced
1/2 cup seafood stock
2 pounds sweet potatoes, roasted and peeled
2 oranges, zested and juiced
1/2 cup light brown sugar
Pinch of ground cloves
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch Salt

Steps:

  • BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
  • Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
  • To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.

IMPOSSIBLY EASY SEAFOOD PIE



Impossibly Easy Seafood Pie image

Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs

Steps:

  • Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
  • Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
  • Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg

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