Shrimp and Corn Pie

Name: Shrimp and Corn Pie
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: ½ pound cooked shrimp (about 1 cup) roughly chopped (or use a half-shrimp/half-crabmeat mixture); 2 tablespoons all-purpose flour; ¼ cup green onion; ½ cup freshly grated Swiss cheese; 1 tablespoon granulated sugar; 1 (7-ounce) can shoepeg corn or 1 cup fresh corn; 1 uncooked deep-dish pie shell; 1 teaspoon liquid crab boil or ½ to 1 teaspoon Old Bay seasoning; ½ teaspoon salt; 2 tablespoons unsalted butter, melted; 2 whole large eggs; ¾ cup half-and-half

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Cheese Biscuit Queen Tells All

By Mary Martha Greene

Published 2021

About

Shrimp and Corn Pie is a Lowcountry tradition. The liquid crab boil in this recipe gives it a little heat, but it’s not as hot as “gasoline drawers,” as Senator Kay Patterson, who served South Carolina as a longtime state senator after many years in the House of Representatives, used to say. Senator Patterson, who was one of the first African Americans to serve in the South Carolina legislature after Reconstruction, was well known for his fiery and colorful

Ingredients

Americas
United States
Pescatarian
Pie
South Carolina

Ingredients

Method