Wednesday, August 20, 2014

Shrimp Pie with White Wine (1967)

  • 2 lbs shrimp, cleaned and cooked
  • 2 slices dried bread, crusts removed
  • 3 tbspns white wine
  • 2 tbspns butter
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 1/4 tspn nutmeg
  • 1/4 tspn mace
Crumble or grate the bread into fine crumbs.  Toss in melted butter, coating the crumbs well.  Blend together half of the crumbs and all remaining ingredients.  

Turn into 9-inch pie pan. Top with the remaining buttered crumbs. Bake at 350 degrees until lightly browned, about 20 minutes.  Serve in shells (or bake in shells) if desired.  Makes 4 servings.

(Origin - "Mary and Vincent Price Present A National Treasury of Cookery - Recipes of Ante Bellum America" compiled by Helen Duprey Bullock, a Director of the National Trust for Historic Preservation. Note: Illustrated by famed artist, Charles M. Wysocki.)

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