Shrimp Pie

We're gonna come down here

We're gonna start the crust for our shrimp pie. Start with a stick of butter

and a three ounce package of cream cheese. And a cup of just all purpose flour

So, we're gonna cut that together until we get a nice dough

Think I'm gonna finish it off with a spoon. Yeah, I'm gonna just mash it around like that

Now you know this is gonna be a good crust. butter and cream cheese

Okay, so we're gonna divide this up into six little balls because that'll perfectly fill up

our muffin tins for our shells. In fact, I've already got some already done

that's been chilling. Got them right here. And they're nice and chill

Okay. So we're just gonna work these with our hands. We're not even gonna use a rolling pin

Just gonna kinda get them going. And this has been lightly sprayed

and we're just gonna stick them in there. This is a yummy, yummy crust though

Just turns out great every time. So we got these ready and into the oven they go

We're gonna pop these in for about eight to 10 minutes. And in the meantime, I've got some ready in this other oven, because I kind of want to

fill these while our pie crusts are kind of warm, and you can see in that non-stick pan

they're going to do beautifully for us. All right in the meantime I got some butter back here melting in my good over reliable cast iron skillet All right Now all I gonna do is make a white sauce

and I'm gonna add the flour and just stir that around. This is gonna be so good and so rich

To this, add some cream and we're gonna get that creamy white sauce

that we're looking for. So we're just gonna slowly add that. Stir it around just a little bit

I think I'll add the mushroom soup, get all of our liquid going in there

And that's just gonna give it a great flavor. Okay, so I'm gonna add just canned mushrooms

Mix that up in there. And I'm gonna add a little garlic powder

All right, now we're gonna add grated Parmesan cheese. And if you feel like it's just too, too thick for you

you can always use the juice from your mushrooms and thin it out a little bit, which is what I'm doing

I'm gonna thin it just a little bit. Okay, and I'm gonna add my beaten egg to it

And you'll wanna make sure that this is cooled off a little bit, because you don't want it

to scramble your eggs. All right, now the last thing we've got to do to this

is add the shrimp. And I've got one pound of shrimp that's already been cooked, peeled, deveined, and chopped

and we're just gonna throw them in here, and then we're ready to put this into our pie filling

Mm, mm, mm, mm, mm, mm. I could eat it just like this

But there's one more thing that we're gonna do to it. I've got some breadcrumbs right here

and I'm just gonna toss in with a little butter that I've got melted back here

You know, I always seem to have just a little extra butter in my kitchen somewhere

You don't usually have to go too far to find it. And just toss those breadcrumbs with that butter All right So we going to start stuffing our crust with a heavenly heavenly pie filling It just going to be out of this world All right so now all we going

to do with this is cover it with the buttered crumbs, just like that. And we're going to cook

these at 350 for about 15 or 20 minutes. We kind of just want them to get bubbly

and we want our bread crumbs to be nice and toasted. Okay, we're back, and I'm finishing up the mushrooms

and I think our pies are about ready, so let's go over here and check

and see what they look like. Oh, gosh, and remember I told you about making sure

butter got on every one of those crumbs. Look how yummy they look

Okay, we've got our cast-iron skillet heating up. We want our pan to be pretty hot

because we're going to do this rather quickly. Now I'm going to add a little olive oil

and I've got some fresh minced garlic I'm going to go ahead and throw in there

And while that's getting soft, I'm going to come over here and I'm going to give us a few slices

of spring onion or green onion or scallions, whatever you call them

We're just going to have a few to throw in our pan. So now I'm going to take our meat

and I'm using a very closely trimmed beef tenderloin that's not gonna take much cooking

So I'm just gonna season it up with some kosher salt and then we're gonna put a little black pepper on it

All right, now I'm gonna toss our meat in that hot pan

Gonna kinda push that to the side now and I gonna throw our mushrooms right on in that pan and let them be sauteing while our steak browning All right I think at this point I gonna drop just a little butter in there All right I gonna flip these on over All right

I'm gonna take my meat out of here because I don't want it to get too done on me because I'm a medium

rare girl, so I want to keep it to that temperature. All right, I'm gonna add these green onions. Oh

Look at those mushrooms, how they've gotten nice and brown. Now I'm going to deglaze this with a little beef stock and add a little cream

And I'm going to let this cook down just for a minute and kind of get thick and scrape all the goodies around there

So I'm just going to let that heat on up real good, and it won't take long for it to evaporate

So in the meantime, I think I'm going to get my pie out of here

Oh, wee. I'm gonna transfer it over to this plate. And that pie is gonna take center stage

You can see that this is reducing fairly quickly. I think we're almost ready to go with this

And I'm just gonna toss that meat around and let it get good and coated

Oh, it's looking so, so good. And this is how I present my steak and tomato pie at the restaurant

It's going to be yummy. I want to be able to have the pie and the steak all in one bite

Oh, it looks so delicious. This dish is the best of both worlds