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BRICKYARD POINT, SOUTH CAROLINA SHRIMP PIE 1/4 lb. margarine or butter 2 celery ribs, chopped 3 cloves garlic, minced 1 1/2 lb. onions, chopped 6 slices bacon, crisped and crumbled and/or 6 oz. ham, diced into 1/2-inch squares 3 medium green peppers, chopped 2 red hot peppers, minced finely 2 lb. shrimp, shelled 12 oz. noodles, cooked al dente 1 pt. sour cream 2 cans cream of mushroom soup 6 to 8 oz. grated sharp Cheddar cheese 2 oz. white wine (optional) Saute covered in margarine celery, garlic, onions, peppers, bacon and/or ham until vegetables are tender. Remove and reserve juice. Saute shrimp in juice (with wine added, optional), briefly until pink. In 4 1/2-quart casserole make layers as follows: 1/2 noodles, 8 ounces sour cream, 1/2 onions, peppers, celery, etc. Mix 1 can mushroom soup, 1/2 shrimp, 1/2 cheese. Repeat layers; add remaining juice. Heat at 325 degrees until hot. Variations: Put in some crab meat. Place 4 strips of bacon on top. Cook bacon done. Use broiler with care, if necessary. P. S. In the SC low country a pie does not necessarily require a crust, layering ingredients is also a pie. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |