Fish
Shrimp and Onion Pie Serves 6 2 4½-ounce cans shrimp or 1 pound cooked, peeled, and deveined shrimp cut into pieces 4 medium onions, thinly sliced (about 4 cups) 4 tablespoons butter 1 teaspoon fresh parsley, minced 3 eggs, beaten 1 cup sour cream 1 teaspoon salt ½ teaspoon freshly ground black pepper 9-inch unbaked pie shell
Preheat oven to 400 degrees. Drain and rinse shrimp. Cook onions in butter until soft and golden. Add parsley and set aside. Combine eggs, sour cream, salt, and pepper. Spread onions evenly over bottom of pie shell. Add shrimp. Pour egg mixture over all. Bake at 400 degrees for 15 minutes. Reduce heat to 250 and bake 30 minutes longer. A perfect entree for a luncheon. Accompany the pie with a relish tray of raw vegetables & dip. For dessert, serve a melon-of-the-season or other fruit. Adapted from Maude Vaughn’s collected recipes. Edith Shepherd
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