Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Covered Shrimp and Veggie Quiche
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Seafood-4047
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Ingredients |
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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 |
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Preparation |
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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.
Yield
6-8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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