Title: 955213 Carolina Corn Shrimp Pie
Categories: Casserole Vegetable Seafood
Yield: 6 Servings
| 1/4 | c | Butter |
| 1/4 | c | Onions, chopped |
| 1/2 | c | Celery, chopped |
| 3 | c | Milk |
| 2 | c | Fresh corn |
| 1 | ts | Tabasco sauce |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Powdered mustard |
| 1 | ts | Pepper Salt to taste, if desired |
| 3 | | Eggs, beaten |
| 2 | lb | Shrimp, shelled & de-veined |
| 2 | tb | Butter |
| 2 | c | Fine cracker crumbs |
In a large saucepan, melt butter. Saute' the onion and celery in the
butter for 5 minutes. Stir in the milk and corn. Heat, but do not boil.
Remove from heat and add the seasonings and beaten egg. Stir well, then add
the shrimp meat. In a separate pan, melt the 2 tablespoons butter and mix
into it the cracker crumbs. Press the crumbs onto the bottom and sides of
a casserole dish to form a crust. Spoon in the filling, topping with more
cracker crumbs, if desired. Bake for 1 hour until just set at 350 degrees.