Ingredients
Crust
2 ¾ flour
6 T butter
pinch of salt
Cold water to bind
Cut butter into flour. Add water to bind. Roll out crust and line a 10" pie pan
Filling
1 ¼ lb shrimp
2 cloves garlic minced
2 T parsley, chopped
1 small onion chopped
2 cups chopped green pepper
3 T butter
Salt and pepper to taste
Basil to taste
2 medium tomatoes - juiced and cut into chunks
1 egg yolk
1 whole egg
3 T mayonnaise
12 oz Jarlsberg cheese - shredded
Bread crumbs and paprika for topping
Preparation
Cook shrimp. Shell and devein. Squeeze out excess juice and cut into large pieces. Saute garlic, parsley, onion and green pepper in butter. Add salt pepper and basil. Let cool. Mix eggs and mayo in a bowl. Combine shrimp and vegetables. Add the egg mixture. Toss in cheese and mix thoroughly. Pour filling into pie crust. Sprinkle with bread crumbs and paprika. Bake at 425 degrees for 8 to 10 minutes, reduce heat to 350 and rotate pie to cook evenly. Bake another 15 to 20 minutes until done.
