For starters, there's no crust, but it's still called a "pie" even though it's probably really a casserole. Shrimp pies are common on both the Atlantic and Gulf coasts, and we borrowed from both traditions to create the one we like most. Shrimp pies without the tomatoes are well known in the area around Beaufort, SC, while parts of the Gulf Coast states seem to lean toward the shrimp & tomato version.
2 tablespoons butter
1 cup chopped onion
1/2 cup chopped green pepper
2 pounds shrimp, shelled and deveined
1 14.5-oz can diced tomatoes
3 slices bacon, cooked & diced
1 cup crushed crackers or bread crumbs
1 tablespoon Worcestershire sauce
1/4 cup water
1/2 teaspoon SouthernAirs ORIGINAL hot sauce
1/4 cup chopped parsley
Salt and pepper to taste
Pre-heat oven to 375. Melt the butter in a skillet and saute the onions and green pepper until translucent. Add the tomatoes, Worcestershire, hot sauce and water and bring to a boil. Stir in the shrimp, bread crumbs, bacon, salt, pepper. Transfer to a shallow casserole dish. Cook for 20 minutes. Garnish with parsley and serve.
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.