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,
2 red hot peppers, minced
2 lb. shrimp, shelled
12 oz. noodles, cooked al
1 pt. sour cream
2 cans cream of mushroom soup
6 to 8 oz. grated sharp
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
P. S. In the SC low country a pie does not necessarily
require a crust, layering ingredients is also a pie.
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