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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp and Mushroom Pies Recipe

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This recipe for Shrimp and Mushroom Pies is from A Memory Shared:, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
crust:
1 stick butter
1 3 oz. package cream cheese
1 c flour

Filling:
1 stick butter
3/4 c flour
1 /2 c half n half
1 can cream of mushroom soup
1 13 1/4 oz can sliced mushrooms - drained
1/2 c grated Parmesan cheese
1 egg beaten
1 pound cleaned , peeled and cooked shrimp
1/2 tsp garlic powder
Buttered bread crumbs - topping
parsley for garnish
Directions:
Directions:
325º Greased 6 cup jumbo muffin tins

In a mixing bowl, blend butter and cream cheese till combined. Cut in flour - mix well. Divide dough into 6 balls evenly - and chill for one hour.

Pat each ball into muffin tin, covering bottom & up the sides to top of tin. Bake 8 minutes or until golden brown - remove from oven.

Filling:
In a sauce pan over medium heat, melt butter and stir in flour, slowly blend in half and half, stirring constantly. Sauce should be thick not browned. Add mushroom and mushroom soup, Parmesan cheese and egg. Stir to combine. Fold in shrimp and add garlic powder.

Pour mixture into pie crusts and top with buttered bread crumbs.

Bake 10 to 15 minutes until bubbly. Let pies cool 10 minutes before removing from tins. Top with parsley.. serve.

 

 

 

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