Shrimp and Corn Pie

Name: Shrimp and Corn Pie
Yield: Yields 4 servings
Cuisine: United States
Ingredients: 1 pound (450 g) large shrimp, peeled and deveined; ½ teaspoon salt; ⅛ teaspoon freshly grated nutmeg; 6 to 9 cooked biscuits (Raised Biscuits or Angel Biscuits); ¼ teaspoon ground cayenne pepper; 2 tablespoons (30 g) melted butter; ¼ teaspoon white pepper; ½ cup (118 ml) red or green bell pepper, chopped; ½ cup (118 ml) scallions, chopped; 1 cup (235 ml) cut fresh corn (2 large ears); 3 eggs; 1½ cups (355 ml) sliced small mushrooms; 1 cup (235 ml) milk; 2 tablespoons (30 g) butter; 2 tablespoons dry sherry

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

2 tablespoons (30 g) melted butter
6 to 9 cooked biscuits (Rais

Americas
United States
Maryland
Fish course
Pescatarian
Spicy

Method

Preheat broiler. Melt 2 tablespoons of butter over low heat. Split the biscuits and line the bottom of the baking dish with them. Brush the split halves well with melted butter and toast under the broiler until golden and crisp.

In the skillet or sauté pan, melt the additional