Lea Wait

Mama's Shrimp Pie
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Mama’s Shrimp Pie

A shrimp pie in 1805 Charleston was similar to what we call a casserole today. Sometimes cooks would form a crust of rice to surround the shrimp and other ingredients.

2 cups cooked, peeled chopped shrimp (about 1 pound)
3 cups cooked white rice (not instant)
2 medium tomatoes, diced
1 small green pepper, chopped
butter to taste
1 large onion, chopped
Salt and pepper

Sautee the onion and pepper in about 2 tablespoons of butter and a little salt and pepper until vegetables are soft. Cook the tomatoes in a pan until they are slightly stewed – perhaps 5 minutes. Butter a casserole dish and put in onion and pepper, tomatoes, rice and shrimp, mixing well. Dot the top with butter and cover. Bake in 350 degree oven for 30 minutes, or until bubbles slightly. Serves 4.

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