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.
steph said,
August 3, 2009 at 7:53 am
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.
Rhyleysgranny said,
August 3, 2009 at 9:25 am
Naturally my mind is in over drive again
Grannymar said,
August 3, 2009 at 9:28 am
I look forward to what you turn up with this time!
Brighid said,
August 3, 2009 at 10:00 am
Trying to Curry her favor she said.. “Sounds like one I must try”. What does the term “bake blind” mean?
Grannymar said,
August 3, 2009 at 10:15 am
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.
Baino said,
August 3, 2009 at 10:36 am
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 . . .
Grannymar said,
August 3, 2009 at 10:48 am
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!
Brighid said,
August 3, 2009 at 11:22 am
Grannymar: Thanks, I thought that was what it meant, but wasn’t sure.
Baino: Technically shrimp & prawns are two different species.
Magpie11 said,
August 3, 2009 at 12:19 pm
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)..
Nancy said,
August 3, 2009 at 1:31 pm
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..
Grannymar said,
August 3, 2009 at 1:59 pm
@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!
Nancy said,
August 3, 2009 at 2:04 pm
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…
Grannymar said,
August 3, 2009 at 2:16 pm
Nancy,
I’ll try…. when I stop laughing!
wisewebwoman said,
August 3, 2009 at 2:21 pm
What a recipe, thanks a mill, can hardly wait to try, will had to my famous Ladies Brunch experience.
XO
WWW
Magpie11 said,
August 3, 2009 at 3:42 pm
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.
Rhyleysgranny said,
August 3, 2009 at 4:42 pm
@ 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.
steph said,
August 3, 2009 at 8:21 pm
@ Baino
I would NEVER spoil a tasty prawn by putting it in a pie!
But shrimps, BIG DIFFERENCE. Butter and brandy sound kinda good
Grannymar said,
August 3, 2009 at 8:55 pm
@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!
Darlene said,
August 3, 2009 at 10:15 pm
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..
Grannymar said,
August 4, 2009 at 9:59 am
Darlene,
Now and again it is nice to try something different.