Shrimp and Corn Pie

Preparation info

  • Yields


    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

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  • 2 tablespoons (30 g) melted butter
  • 6 to 9 cooked biscuits (Raised Biscuits or Angel Biscuits)
  • 2 tablespoons (30 g) butter
  • cups (355 ml) sliced small mushrooms
  • ½ cup (118 ml) scallions, chopped
  • ½ cup (118 ml) red or green bell pepper, chopped
  • 1 cup (235 ml) cut fresh corn (2 large ears)
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground cayenne pepper
  • teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1 pound (450 g) large shrimp, peeled and deveined
  • 2 tablespoons dry sherry
  • 3 eggs
  • 1 cup (235 ml) milk


    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 2 tablespoons of butter and sauté the mushrooms well over medium heat. Stir in the scallions and bell pepper and cook until just wilted. Remove from heat and pour the vegetables into a mixing bowl with the corn, white pepper, cayenne, nutmeg, and salt. Preheat oven to 325°F (163°C).

    Toss the shrimp with the sherry. Beat the eggs with the milk and pour over the vegetables. Arrange the shrimp over the biscuits. Stir any liquid into the vegetable mixture and pour over the shrimp and biscuits. Bake in middle level of oven for 50 minutes, or until custard is set. Do not brown or let puff.

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