Subject: Shrimp Pie
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 06 2001 - 07:01:33 EDT
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F O O D F U N N Y
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Frequent contributor Ethelu writes, "Dear Chef, I found this joke to
be funny. I hope that you don't get offended, but I used your name -
it cracked me up imagining you drunk! Keep up the stupendous work!"
The Chef was arrested for selling home-stilled whiskey. His lawyer
put him on the stand and asked the jurors to look carefully at his
client. "Now, Ladies and Gentleman of the jury," concluded the
lawyer, "you've looked carefully at the defendant. Can you sit there
in the jury and honestly believe that if my client had a quart of
whiskey he would sell it?"
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T O D A Y ' S R E C I P E
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Shrimping has been a major industry in the low-country of the
Carolinas and Georgia for hundreds of years, and the shrimp are so
succulent and plentiful that they are frequently served for breakfast.
Here is a savory dish suitable for brunch, lunch, or as the
centerpiece of a classic low-country dinner:
Shrimp Pie
3 slices white bread, torn into small pieces
1 cup (250 ml) milk
2 cups cooked shrimp, peeled and deveined
3 eggs, beaten
2 Tbs (30 ml) melted butter
1 bell pepper (capsicum), seeded and finely chopped
2 ribs celery, finely chopped
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste
Soak the bread in the milk in a large mixing bowl for 10 minutes.
Mash with a fork and stir in the remaining ingredients. Pour into a
lightly greased baking dish and bake in a preheated 350F (180C) oven
for 20 minutes. Serves 4 to 6.
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