Prep 10 mins
Cook 40 mins
A fast and easy recipe when you don't want to take the time to make homemade pie crust. You may use fresh or frozen shrimp, but parboil frozen shrimp before assembling. Pie may be made ahead and refrigerated until needed, then reheated. (9/15/07 Note: This recipe is over 20 years old and was made when my kids were little. Now I'd be more adventurous and use perhaps pepper jack shredded cheese or green chiles, or other add-ins,but this recipe pleased my family at the time. Of course, pinch the crescent rolls together when you put them in the pan, so they won't separate. Have fun experimenting with this easy and versatile dish.)
- 8 ounces crescent rolls
- 2 eggs, slightly beaten
- 8 ounces monterey jack cheese, shredded
- 1⁄4 cup green pepper, chopped
- 1⁄3 cup celery, chopped
- 2 tablespoons butter
- 1⁄2 small onion, minced
- 1 tablespoon parmesan cheese, grated
- 1⁄4 lb shrimp
- salt & pepper
- Preheat oven to 350 dg.
- Line pie plate with crescent rolls, reserving unused dough.
- Saute green pepper, celery and onion in butter.
- Mix with remaining ingredients and salt and pepper to taste.
- Pour into pie shell.
- Piece any remaining dough over pie, then dot with butter.
- Bake for 40 minutes or until crust is brown.
I really wanted to give this a higher rating because it was all in all, good, but it had too many things that had to be addressed. As for its taste, it needed some kind of kick. The amount of salt and pepper is not given and I thought it was great to be so low sodium, but it was bland. Next time I will add some crushed chiles to the eggs. BTW - instructions don't say if the shrimp should be raw or cooked, so I used cooked. Also, in laying down the crescents, I pinched them together on bottom of plate. I baked the crescent shell about six minutes before adding rest of ingredients as I was concerned that the finished crust would be soggy. Rest assured, I WILL be making this again as the concept is sweet!