Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Covered Shrimp and Veggie Quiche

2 9-inch pie crusts
1 1/2 cups heavy cream
1 tablespoon butter
1 tablespoon fresh tarragon, chopped
1/2 cup onion, chopped
1 tablespoon fresh basil, chopped
1/2 cup bell pepper, chopped
1 tablespoon fresh parsley, chopped
1/2 cup mushrooms
1 teaspoon salt
1/2 cup tomatoes, chopped and peeled
1 teaspoon black pepper
1 cup shrimp, peeled and chopped
1 cup Cheddar cheese, grated, optional
3 eggs, lightly beaten
Saute chopped vegetables and shrimp in butter until soft and shrimp is cooked. Remove from heat, drain off any excess liquid and cool. In a bowl, combine eggs, cream, herbs, and spices. Stir in cooled vegetables and shrimp; pour mixture into prepared pie crust. Sprinkle with cheese and cover with other pie crust, crimp edges to seal crust and cut four slits in top crust to allow steam to escape. Bake in 400-degree F oven for 35-40 minutes until crust is golden brown. Let stand 15 minutes before serving.

6-8 servings

Look for "Fresh from Florida" ingredients at your grocery store.

FFF Banner
Get Adobe Acrobat Reader