MINI SHRIMP PIES
This is a recipe that we just served for a teacher's luncheon. It went over really well - a delicious dish. The cook, Michele, took this from one of Paula Deen's recipes. I prefer fresh mushrooms over canned, but I'm printing the recipe as written. Prep time reflects chilling time for pie crust.
Provided by mermaidmagic
Categories Vegetable
Time 2h5m
Yield 6 appetizers
Number Of Ingredients 15
Steps:
- For Crust: Preheat oven to 325 degrees F.
- In a mixing bowl, blend butter and cream cheese until well combined.
- Cut in the flour with a fork.
- Divide dough into 6 balls.
- Chill in the refrigerator for 1 hour.
- Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
- Pat each of the chilled dough balls into each muffin cup.
- Bake for approximately 8 minutes, or until golden brown.
- For Filling: Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt butter and stir in flour.
- Slowly blend in half-and-half, stirring constantly.
- The sauce should be thick; do not brown the sauce.
- Add mushroom soup, sliced mushrooms, Parmesan, and egg.
- Stir to combine.
- Fold in shrimp.
- Add garlic powder, to taste.
- Pour mixture into pie crusts.
- Top with buttered bread crumbs.
- Bake for 15 to 20 minutes, or until brown and bubbly.
- Let pies cool for 10 minutes before removing from muffin tin.
- Garnish each with sprig of parsley.
Nutrition Facts : Calories 712.5, Fat 50.2, SaturatedFat 29.6, Cholesterol 309.3, Sodium 925.3, Carbohydrate 36.8, Fiber 1.6, Sugar 2.2, Protein 29.8
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Usama Ghumman
[email protected]I've made these pies several times now and they're always a favorite. They're easy to make and always turn out delicious.
Manisha Kc
[email protected]These pies are a great way to use up leftover shrimp. They're also perfect for a quick and easy weeknight meal.
Sonia Komal
[email protected]I made these pies for a party and they were a hit! Everyone loved them.
Alieah Cornor
[email protected]These pies are delicious! The crust is flaky and the filling is creamy and flavorful.
Oaklynn Smiles
[email protected]The recipe was easy to follow and the pies turned out great. I'll definitely be making these again.
Salar Afgan
[email protected]I've never been a big fan of shrimp, but these pies changed my mind. They're so good!
Ethan Hawkins
[email protected]These pies are perfect for a quick and easy weeknight meal. They're also a great way to get kids to eat their vegetables.
Emma Collins
[email protected]I made these pies for a potluck, and they were gone in no time! Everyone loved them.
David John Huddleston
[email protected]The combination of shrimp, cheese, and vegetables in these pies is perfect. They're also a great way to use up leftover shrimp.
Haiden Ford
[email protected]I've made these mini shrimp pies several times now, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
pk pakstan
[email protected]These mini shrimp pies were a hit at my last dinner party! The flaky crust and creamy filling were perfect, and the shrimp were cooked to perfection. I will definitely be making these again.