Just as Southerners often refer to any baked dish that contains eggs as a soufflé, so can they loosely use the word pie to describe both savory and sweet baked concoctions with a bread crumb or cornbread crust. Throughout the South, the affinity of shrimp and tomatoes manifests itself in all sorts of soups, stews, casseroles, salads, aspics, and sandwiches, but never does the marriage seem so well defined and perfect as in this pie, which is just as likely to show up on a bridge luncheon in Kentucky as on a deck buffet in coastal Florida. I’ve never seen this pie made with anything but firm, fresh shrimp; when I once tried to substitute crabmeat, the result was a mushy disaster. Needless to say, the ideal time to make the pie is summer, when juicy ripe tomatoes are at their peak. To add a little more depth, you might want to fold into the mixture a little fried, crumbled bacon along with the shrimp.
In a large bowl, combine
In a large skillet, melt the
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