Shrimp Pie Scandanavian Recipes

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
• Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

Steps:

• In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

Steps:

• Preheat oven to 375°.
• To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife.
• Combine flours, sugar, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
• Combine ice water and vinegar in a small bowl.
• Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball).
• Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray.
• Bake at 375° for 5 minutes.
• Remove from oven; cool on a wire rack.
• To prepare filling:
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat.
• Combine cream cheese and egg in a medium bowl; beat with a mixer at medium speed until well blended.
• Add 2 teaspoons flour; beat 1 more minute, beat in milk.
• Add shrimp, Havarti cheese, dill, and 1/8 teaspoon salt, stirring well.
• Pour shrimp mixture into prepared crust.
• Bake at 375° for 40 minutes or until set.
• Remove from oven; let stand 10 minutes before serving.