Emeril's Sourdough Starter
INGREDIENTS:
4 tb Butter
1 c Chopped onions
1/2 c Chopped bell peppers
Salt; to taste
Cayenne; to taste
1/4 c Tomatoes; chopped seeded and
-peeled or 1/2 cup chopped
-canned tomatoes
1 lb Medium shrimp; peeled and
-de-veined
2 tb Chopped parsley
2 tb Flour
1 c Water
1/2 c Recipe basic savory pie
-crust; see recipe
1/4 c Parmigrano grated cheese
4 tb Butter
1 c Chopped onions
1/2 c Chopped bell peppers
Salt; to taste
Cayenne; to taste
1/4 c Tomatoes; chopped seeded and
-peeled or 1/2 cup chopped
-canned tomatoes
1 lb Medium shrimp; peeled and
-de-veined
2 tb Chopped parsley
2 tb Flour
1 c Water
1/2 c Recipe basic savory pie
-crust; see recipe
1/4 c Parmigrano grated cheese
1. Preheat the oven to 400 degrees Fahrenheit.
2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saut? for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.
3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the shrimp mixture into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes.
4. Cut into wedges to serve.
Notes: Good Morning America's Food Correspondent Emeril Lagasse serves up some shrimp pie at this year's New Orleans Jazz Fest.
2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saut? for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.
3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the shrimp mixture into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes.
4. Cut into wedges to serve.
Notes: Good Morning America's Food Correspondent Emeril Lagasse serves up some shrimp pie at this year's New Orleans Jazz Fest.