Carol, an ex work colleague regularly adds this one to a buffet menu.
Curried Shrimp Pie
Preheat the oven to 200°C
Pastry to line an 8″ flan tin.
2ozs fresh breadcrumbs
2 teaspoons of curry powder
½ teaspoon salt
2 eggs
½ pint of milk
6ozs peeled shrimps
Roll out the pastry on a floured surface and line the flan tin. Bake blind at 200°C for 10 minutes, remove and lower the temperature to 160°C.
Put the eggs, milk, curry powder, salt and breadcrumbs in a food processor and blend well. Line the pastry case with the shrimps and pour over the egg mixture. Return to the oven for 45 minutes at 160°C or until set and golden. Serve hot with salad and french fries.
Thanks Grannymar (and Carol)
This sounds lovely and easy to make and a great way to liven up some shrimps. I would never have thought of mixing curry powder with them.
I shall give it a whirl some day.
Naturally my mind is in over drive again 🙂
I look forward to what you turn up with this time! 😀
Trying to Curry her favor she said.. “Sounds like one I must try”. What does the term “bake blind” mean?
Brighid,
Cooking a pastry case blind means baking it empty. I place a layer of baking parchment on the base and put ceramic baking beans on top so the pastry cooks flat. Remove them before adding the filling.
I’m sorry but I take umbridge. They are not shrimps, they are prawns and to put them in a pie is absolute sacrelidge! I don’t know what your prawns taste like but ours need no ‘livening’ up Stephy poo! Lightly sautee green prawns in butter, chilli and brandy or just have them fresh with dipping sauce . . . Although I must admit I did have someone make me a lovely ‘fish pie’ which was basically seafood in a fishy bechemel with mashed spuds on the top . .very tasty. Now don’t come the raw prawn . . lightly cooked, gently seasoned . . .
Baino,
Over here the term “prawn” is loosely used to describe any large shrimp. Since your recipe had the ‘B’ word I skipped over it. No doubt everyone else will enjoy trying you tasty method! 😀
Grannymar: Thanks, I thought that was what it meant, but wasn’t sure.
Baino: Technically shrimp & prawns are two different species.
Trying to focus here…blind baking ..don’t spend money on ceramic beans use dried ones and keep them in a jar for next time…
(Pun not intended)
Shrimps are decapods like Prawns but are in a different group along with crabs and lobsters…it’s something to do with their legs or gills(can’t remember which)..that’s the scientific bit. I wonder which group Langoustine are in.(BTW what’s all the fuss bout them and lobsters?)
I love shrimps…especially brown ones…but they are even more fiddly than prawns…we used to go shrimping at Mundesley (North Norfolk, England) when staying with Grannie…sometimes we caught enough to take home and cook!
I like my shrimps (and prawns) “as is”…..a grind of black pepper and a squeeze of lime juice (lemon if no lime but never malt vinegar)..
All right, GM, this is the last time I am going to tell you this:
If you want me to bake blind, you will have to print the recipe in Braille..
@Magpie – I have a box of ceramic beans for years and they worked well. I even found a use for them when making Elly’s Wedding outfit. 🙄
I like prawns and shrimps naked but for the pepper and lime also, but prawns for ‘one’ can very quickly become a meal for two in the recipe above!
@Nancy – I don’t have that plug-in…..YET!
Well, get it… Or stop telling me to bake blind.
You know why blind people don’t sky dive?
Because it scares the hell out of the dog…
Nancy,
I’ll try…. when I stop laughing! 😆
What a recipe, thanks a mill, can hardly wait to try, will had to my famous Ladies Brunch experience.
XO
WWW
Like two bob pieces (florins: after the first attempt to turn sterling decimal as a result of testing the water for decimalisation in 1850 ish)
that I once discovered around the bottom of a new pair of curtains…and replaced with large washers! Extra Pocket Money! I still do not know if my sin was ever discovered.
@ Nancy. I am in tears laughing
Granny I have put your recipe up on my cookery forum as I can’t puzzle out why on earth there are bread crumbs added to what is essentially a quiche. No one seems to know except they think it may be to act as a thickener. Do you know?
It doesn’t matter as I went to look for new internal doors and went via Tesco’s to buy canned shrimps to make this for dinner which with the other items I didn’t need cost £36. I like prawns just the way you get them cooked from the supermarket. Over cooking/heating makes them all rubbery so I thought I would try canned. You Grannymar are becoming an expensive habit. 😉
@ Baino
I would NEVER spoil a tasty prawn by putting it in a pie!
But shrimps, BIG DIFFERENCE. Butter and brandy sound kinda good
@WWW – Enjoy!
@Magpie – There was I thinking you were a nice young man! Did you make much? I used the ceramic beads on the dress form for fullness, and in the past I used lead weights from car wheels to weigh down hems of curtains.
@Rhyleysgranny – I assumed it was to thicken the mixture…. or maybe to soak up excess from the shrimps/
@Steph – I’ll have the brandy without the butter thanks!
Well, I have heard of four- and twenty- blackbirds baked in a pie, but this is the first time I have heard of baking shrimp in a pie. I like mine sauteed with garlic, thank you..
Darlene,
Now and again it is nice to try something different.