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Receta Shrimp Pie
by Global Cookbook

Shrimp Pie
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Ingredientes

  • 1/2 stk butter, (4 Tbsp.)
  • 1 c. Minced onions
  • 1/2 c. Minced bell peppers
  •     Salt, (to taste)
  •     Cayenne, (to taste)
  • 1/4 c. Minced, seeded, and peeled tomatoes or possibly 1/2 c. minced canned tomatoes
  • 1 lb Medium shrimp peeled and de-veined
  • 2 Tbsp. Minced parsley
  • 2 Tbsp. Flour
  • 1 c. Water
  • 1/2 c. Recipe Basic Savory Pie Crust
  • 1/4 c. Parmigrano grated cheese
  • 3 x And 1/4 c. flour
  • 1 tsp Salt
  • 1 x And 1/3 c. cool lard or possibly solid vegetable shortening
  • 4 Tbsp. Ice water, (4 to 5)

Direcciones

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Heat the butter in a large skillet over medium-high heat. Add in the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute/fry for about 8 min, or possibly till golden brown and wilted. Add in the tomatoes and cook for about 6 min, stirring occasionally. Add in the shrimp and parsley. Cook, stirring occasionally. Add in the shrimp and parsley. Cook, stirring occasionally for about 4 min. Dissolve the flour in the water and add in to the pan. Stir for about 2 min, or possibly till the mix thickens. Remove from the heat. Let cold for at least 30 min.
  3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges.
  4. Pour the shrimp mix into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 min, or possibly till the edges of the pie crust are golden brown. Cold for several min.
  5. Cut into wedges to serve.
  6. Basic Savory Pie Crust:1. Combine the flour and salt in a bowl. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working it in with your hands. Add in only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and chill for at least 30 min.
  7. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan.
  8. Fill and proceed as directed in the recipe.