Savory Shrimp and Couscous Pie
photo by CoolMonday
- Ready In:
- 1hr 45mins
- Ingredients:
- 28
- Serves:
-
14
ingredients
-
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
-
CRUST
- 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
-
FILLING
- 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
directions
-
TOMATOES:
- Slice tomatoes in half the long way, remove seeds.
- Brush both sides with oil, place on cookie sheet.
- In a bowl, mix sugar, thyme, oregano, salt and sprinkle on tomatoes.
- Bake at 130°F 4 - 5 hours.
- Remove skin, dice half of them about 1/2 inch.
- Set aside the rest for the sauce.
-
CRUST:
- Put flour in bowl.
- Beat eggs with oil and water. Add to flour and mix well.
- Add more eggs one at a time if needed until pie-like dough forms.
- Blend in diced tomatoes, olives, scallions.
- Separate into 2 pieces. About 3/4 to line pan and 1/4 to cover.
- Oil 13x9x2 pan lightly.
- Roll out dough on well floured surface to about 1/4 inch and line pan.
- Cover pan and remaining dough with towel to keep from drying out.
-
FILLING:
- Preheat oven to 350°F.
- In medium pan bring broth and butter to just a boil.
- Remove from heat, stir in couscous and cover for 5 minutes.
- Put couscous in large bowl to cool to room temperature.
- Put oil in heated pan, add garlic and eggplant.
- Sprinkle on a pinch of salt and pepper.
- Sauté for 6 minutes, stirring. Let cool.
- Mix oregano, thyme, basil, salt, pepper in couscous.
- Mix in grated cheese, scallions, eggplant and shrimp.
- Beat eggs and sir well into mixture.
- Pour into crust line pan.
- Cover with top crust and seal around edges with a fork.
- Cut 3-4 1-inch slits on top.
- Bake about 1 hour. Crust will brown and pull away from sides.
- Can be served warm or cold. We liked it cold.
- Serve in slices.
-
SAUCE:
- Put remaining tomatoes in blender and process to a sauce. Add a little olive oil if needed.
- Serve with a spoon to be drizzled on a slice.
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RECIPE SUBMITTED BY
CoolMonday
United States
Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have.
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<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention.
I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much.
I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them.
My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".