Charleston Shrimp Pie
- 2 tablespoons butter
- 4 medium scallions, trimmed and coarsely chopped (include some green tops)
- ¼ teaspoon freshly grated nutmeg
- 1/8 teaspoon ground hot red pepper (cayenne)
- 1/8 teaspoon black pepper
- 2½ cups moderately coarse soft white bread crumbs (5 slices firm-textured bread)
- 1¾ cups half-and-half
- 2 large eggs, beaten until frothy with ½ teaspoon salt
- 3 tablespoons dry sherry
- 1 pound shelled and deveined cooked shrimp, coarsely chopped
Instructions:
It’s the perfect entrée for a casual brunch, lunch, or supper any day of the week.
- Preheat the oven to 350° F. Butter a 6-cup casserole well and set aside.
- Melt the butter in a small, heavy skillet over moderate heat. Add the scallions, nutmeg, and both peppers, and cook uncovered, stirring occasionally, for about 5 minutes or until limp and golden. Set off the heat and cool to room temperature.
- Meanwhile, soak the bread crumbs in the cream in a large mixing bowl for 15 minutes, then, using a large wooden spoon, beat hard until as smooth as paste. Mix in the cooled scallion mixture along with the eggs,sherry, and shrimp.
- Spoon into the casserole, slide onto the middle oven shelf, and bake uncovered for 40 to 45 minutes or until lightly puffed and tipped with brown.
- Serve at once, accompanied, if you like, with a tartly dressed green salad.