Creamy Shrimp Salad Pie Recipes

Steps:

• To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
• To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
• Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

Steps:

• Preheat oven to 350°F.
• Combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper; mix well.
• Press evenly around the sides and bottom of a 10-inch pie plate.
• In a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes.
• Spoon shrimp into the rice crust.
• In the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper.
• Stir until smooth and thoroughly heated.
• Pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top.
• Serve hot.

Steps:

• In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
• Add the dressing and stir until the shrimp-mixture is coated.
• Cover and chill in the refrigerator about 30 minutes to blend the flavors.
• To serve, divide the lettuce among four plates.
• Then top with shrimp mixture.

Steps:

• 1. Sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened. 2. Form dough into ball and roll out on lightly-floured surface from center to edge until 1/8 -inch thick. Fit into pan and flute edge prick the crust with fork. Refrigerate 1 hour or place in freezer for 30 minutes. 3. Bake in preheated 450° F oven for 10 to 12 minutes or until golden brown cool before adding filling. Filling:1. Dissolve gelatin in boiling water. Gradually add to cream cheese, blending well. Add mayonnaise, cold water, and vinegar blend well and chill until partially set. 2. Whip cream to soft peaks. Whip gelatin mixture until slightly fluffy, about 2 or 3 minutes fold in whipped cream. Fold in celery, shrimp, green pepper, pimiento, onion, and 1 tablespoon parsley. Chill gelatin mixture until it mounds when spooned. Pour into prepared shell. Chill until firm. Garnish with remaining 8 shrimp and chopped parsley. Cut in wedges to serve.

Steps:

• * Sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened. Form dough into ball and roll out on lightly-floured surface from center to edge until 1/8 -inch thick. Fit into pan and flute edge prick the crust with fork. Refrigerate 1 hour or place in freezer for 30 minutes. Bake in preheated 450° F oven for 10 to 12 minutes or until golden brown cool before adding filling. Filling:*Dissolve gelatin in boiling water. Gradually add to cream cheese, blending well. Add mayonnaise, cold water, and vinegar blend well and chill until partially set. Whip cream to soft peaks. Whip gelatin mixture until slightly fluffy, about 2 or 3 minutes fold in whipped cream. Fold in celery, shrimp, green pepper, pimiento, onion, and 1 tablespoon parsley. Chill gelatin mixture until it mounds when spooned. Pour into prepared shell. Chill until firm. Garnish with remaining 8 shrimp and chopped parsley. Cut in wedges to serve.