Helen's Rockville Shrimp Pie

Dan-Amer #1's Note:

This recipe from St. Michael's Church in Charleston, SC originated with a Sea Islands Gullah Cook.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 large onion , chopped
• 1 large green bell pepper , chopped
• 3 stalks celery , chopped
• ½ cup butter
• 1 (14 ½ ounce) can tomatoes , crushed
• 4 slices white bread , crumbled
• 1 ½ cups sharp cheddar cheese , grated
• 1 ½ lbs cooked & peeled shrimp
• 10 drops Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• ½ cup sharp cheddar cheese , grated for topping

Directions:

1. Preheat oven to 350 degrees F. Sauté onion, bell pepper, and celery in butter. Process tomatoes and crumbled bread in your blender. In a bowl add sautéed vegetables to the processed tomato-bread mixture. Stir in 1 1/2 cups grated cheese, shrimp, and all of the seasonings. Pour the mixture into a greased 1 1/2 quart casserole dish and top with the 1/2 cup grated cheese. Bake in oven for 30 minutes or until bubbling. Serves 8.

Reviews

[Pineapple]

This is absolutely delicious! I live in Charleston and have never had a shrimp pie this good! I left out the celery because I didn't have any and used Progresso bread crumbs (1/2 plain & 1/2 Italian) which added some lovely spices to this mix. Will absolutely prepare this yummy pie again! Thanks for the great receipt!