1/4 Photos of Savory Shrimp and Couscous Pie
1 hr 45 mins
RSC #7 June 2005. It took me a few days of tweaking for this one. I tried it as little individual pies and then as one big pie and I liked the big pie better. If you want to make more tomatoes then I have listed, they can be stored in olive oil in an airtight jar and refrigerated. You'll love the flavor of them. You can use larger shrimp, but they should be chopped up a little. Use a pan 9x13x2, lightly oiled. The crust and filling don't need to come to the top of the pan. When you place the cover crust on just seal with a fork. Cooking time does not include 4 hour baking time for tomatoes. Or you can buy sun dried tomatoes.
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Units: US | Metric
TOMATOES FOR CRUST AND SAUCE
- 6 roma tomatoes (divided)
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1/4 cup scallion (green part, slice thin)
- 1/2 cup kalamata olive (sliced)
- 4 eggs
- 1 1/2 cups couscous
- 1 1/2 cups chicken broth
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1 lb baby shrimp (fresh or frozen, shell & tail removed, cooked)
- 2 cups eggplants (diced to 1/2 inch)
- 2 tablespoons olive oil
- 2 teaspoons garlic (minced)
- 1/2 lb parmesan cheese (grated)
- 1/2 cup scallion (sliced thin starting from white part)
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 eggs
- 2Slice tomatoes in half the long way, remove seeds.
- 3Brush both sides with oil, place on cookie sheet.
- 4In a bowl, mix sugar, thyme, oregano, salt and sprinkle on tomatoes.
- 5Bake at 130°F 4 - 5 hours.
- 6Remove skin, dice half of them about 1/2 inch.
- 7Set aside the rest for the sauce.
- 9Put flour in bowl.
- 10Beat eggs with oil and water. Add to flour and mix well.
- 11Add more eggs one at a time if needed until pie-like dough forms.
- 12Blend in diced tomatoes, olives, scallions.
- 13Separate into 2 pieces. About 3/4 to line pan and 1/4 to cover.
- 14Oil 13x9x2 pan lightly.
- 15Roll out dough on well floured surface to about 1/4 inch and line pan.
- 16Cover pan and remaining dough with towel to keep from drying out.
- 18Preheat oven to 350°F.
- 19In medium pan bring broth and butter to just a boil.
- 20Remove from heat, stir in couscous and cover for 5 minutes.
- 21Put couscous in large bowl to cool to room temperature.
- 22Put oil in heated pan, add garlic and eggplant.
- 23Sprinkle on a pinch of salt and pepper.
- 24Sauté for 6 minutes, stirring. Let cool.
- 25Mix oregano, thyme, basil, salt, pepper in couscous.
- 26Mix in grated cheese, scallions, eggplant and shrimp.
- 27Beat eggs and sir well into mixture.
- 28Pour into crust line pan.
- 29Cover with top crust and seal around edges with a fork.
- 30Cut 3-4 1-inch slits on top.
- 31Bake about 1 hour. Crust will brown and pull away from sides.
- 32Can be served warm or cold. We liked it cold.
- 33Serve in slices.
- 35Put remaining tomatoes in blender and process to a sauce. Add a little olive oil if needed.
- 36Serve with a spoon to be drizzled on a slice.
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Nutritional Facts for Savory Shrimp and Couscous Pie
Serving Size: 1 (218 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 427.9
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 6.4 g
- Cholesterol 219.9 mg
- Sodium 802.2 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 2.8 g
- Sugars 2.2 g
- Protein 23.7 g