Shrimp Pie

 

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°F. Gather all ingredients.

   Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
   Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
   Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
   Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
   Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
   Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
   Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.

Homemade Light "Boursin" Garlic And Herb Cheese

Homemade Light "Boursin" 

Garlic and Herb Cheese

makes about 1 1/2 cups

1 (8-ounce) package reduced fat cream cheese, at room temperature

1/2 cup (4-ounces) unsalted butter, at room temperature,

    start with 1/4 cup till light not fluffy.

1 medium clove of garlic, finely grated on a microplane

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/8-1/4 teaspoon dried dill

1 Tablespoon finely chopped fresh flat-leaf parsley

Kosher salt to taste

In a medium bowl, cream together the cream cheese and butter.  (You can do this by hand or with a hand-held mixer).  Add the garlic and herbs and mix until thoroughly combined.  Season to taste with kosher slat.  Transfer to a small crock or airtight container.  Refrigerate for several hours, preferably overnight to allow the flavors to develop.  Serve at room temperature with baguettes, crackers, crudite, or use in your favorite recipe.  Enjoy!

Boursin Polenta

Boursin Polenta

Ingredients:

1 1/2 cups whole milk

1 1/2 cups chicken broth

1 tablespoon butter

Salt and pepper to taste

3/4 cup yellow corn meal

1-5 oz. pkg. Boursin cheese (recommend Garlic and Herb)

Directions:

Place milk, broth, and butter in a medium saucepan over medium heat and bring to a boil, seasoning with salt and pepper. Slowly whisk in cornmeal. Slowly whisk in cornmeal. Lower heat and cook until thick and smooth and cornmeal is tender, 5 to 7 minutes, stirring often. When you can pull a spoon through the cooked polenta and it stays separated, the polenta is cooked to the correct doneness.  Remove from heat and stir in Boursin cheese which has been cut into small cubes.  Stir the polenta until the cheese is melted and mixed well.  Enjoy!

***

To Serve: Spoon Polenta onto center of plate and arrange roasted pork tenderloin slices overlaping each other and the polenta. Spoon sauce over and around the pork. Garnish each with rosemary sprigs.

Bloggers note: This is an excellent recipe and I don't believe anyone would be disappointed serving this to company.