Scandinavian Shrimp Pie

Here’s the recipe for the Shrimp Pie I made for Pie Night last night. It comes from Cooking Light Annual Recipes 2006
. They took a reader submitted recipe and lightened it up. I kinda added some of the fat back. (As always, the recipe below is how I made it, not how it appears in the cookbook.)

Crust

• 1¼ cups all-purpose flou
• ¼ cup semolina flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 tablespoon vegetable shortening
• ¼ cup ice water
• ½ teaspoon cider vinegar
• cooking spray

1. Preheat oven to 375°
2. Chill butter, then cut into small pieces
3. Combine all-purpose flour, semolina flour, sugar, and salt in food processor
4. Add butter and vegetable shortening
5. Process until the mixture is a course meal
6. Combine ice water and vinegar
7. Add vinegar-water mixture to flour
8. Mix with a fork until well combined
9. Coat a deep dish pie plate with cooking spray
10. Press mixture into pie plate and up the sides
11. Bake for about 5 minutes
12. Cool on a wire rack

Filling and Pie

• 1 tablespoon olive oil
• 12 ounces uncooked, deveined shrimp
• ¼ cup cream cheese
• ½ cup egg substitute
• 2 teaspoons all purpose flour
• 1 cup evaporated milk
• 2 ounces Havarti cheese
• fresh dill
• 1/8 teaspoon salt

1. Chop shrimp into bite sized pieces
2. Heat olive oil in a large skillet on medium-high heat
3. Add shrimp and cook until you’re sure it’s cooked
4. Combine cream cheese and ¼ cup of egg substitute in a mixing bowl
5. Beat with a mixer at medium speed until well blended
6. Add flour and beat one minute minute
7. Add remaining egg substitute and milk and beat until mixed
8. Stir in shrimp, Havarti cheese, dill and salt
9. Pour mixture into crust
10. Bake at 375° for 40 minutes (or until set)