Title: Carolina Corn Shrimp Pie
Categories: Casserole Shellfish Reenactment Southern Historic
Yield: 10 Servings

2	lb	Shrimp (raw, shelled and
		Deveined, or thawed frozen)
3		Eggs
3	c	Milk
1/4	c	Chopped green bell pepper
1/4	c	Chopped small green onions
1/2	c	Chopped celery hearts
2	c	Corn scraped from cob, or 2
		Cups canned cream style corn
1	ds	Tabasco sauce or Bermuda
		Pepper sauce
1	ts	Worcestershire sauce
1	ts	Prepared mustard
1/4	c	Butter
		Salt
		Pepper
		Unsalted crackers
		Cracker crumbs

Line a well-buttered shallow casserole with crackers. Beat the eggs with the milk and add the shrimp and vegetables. Add seasoning and rectify to taste. Pour into the casserole and sprinkle with cracker crumbs. Dot with butter. Bake one hour at 350F.

196 BULLOCK, Helen Duprey, ed. Recipes of Early America. Heirloom Publishing Company. New York, NY.

Submitted by John Hartman Indianapolis, IN

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