Food Monday ~ Curried Shrimp Pie

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.

20 thoughts on “Food Monday ~ Curried Shrimp Pie

  1. steph

    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.

    Reply
  2. Grannymar Post author

    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.

    Reply
  3. Baino

    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 . . .

    Reply
  4. Grannymar Post author

    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! 😀

    Reply
  5. Brighid

    Grannymar: Thanks, I thought that was what it meant, but wasn’t sure.
    Baino: Technically shrimp & prawns are two different species.

    Reply
  6. Magpie11

    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)..

    Reply
  7. Nancy

    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..

    Reply
  8. Grannymar Post author

    @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!

    Reply
  9. Nancy

    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…

    Reply
  10. Magpie11

    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.

    Reply
  11. Rhyleysgranny

    @ 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. 😉

    Reply
  12. steph

    @ Baino

    I would NEVER spoil a tasty prawn by putting it in a pie!

    But shrimps, BIG DIFFERENCE. Butter and brandy sound kinda good :mrgreen:

    Reply
  13. Grannymar Post author

    @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!

    Reply
  14. Darlene

    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..

    Reply

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