Here, Sarah Rutledge’s 1847 Baked Shrimps and Tomatoes recipe is translated for use in a modern kitchen. 3. I feel like you would almost want to have them be slightly undercooked before going in the oven or on the very edge of cooked. A collectible Gaillard Original print of Charleston Shrimp Pie. Serve with cocktail sauce or drawn butter. A composition of shrimp, stewed tomatoes, and crumbs, enriched with butter and seasoned with the restraint that sweet shrimp and tomatoes demand, it was already a standard on Lowcountry tables when she set it down and would remain so well into the 20th century. I’m not done with Southern cuisine, y’all! In my mind, Virginia was already the South, but Georgia is a whole new ball game. Preheat oven to 350 degrees F. Sauté onion, bell pepper, and celery in butter. We think of casseroles as modern, but they became common on local tables in the late 19th century, when most downtown households employed a cook. 5 pounds shell-on-shrimp (headed or head-on) 2 pounds Carolina pride smoked sausage. Boiled Peanuts. Repeat with remaining milk soaked bread crumbs, shrimp and tomatoes. Stir in the chopped parsley. Stir in 1 1/2 cups grated cheese, shrimp, and all of the seasonings. Pour the cooled sauce mixture over and test for seasoning. Melt 2 tablespoons of the butter in a frying pan over medium heat and saute the garlic until softened. If you make the substitution, omit the salt. Change ), You are commenting using your Google account. Add half of the peeled shrimp and half of the stewed tomatoes. Something crunchy, maybe? Cook rice in salted water until very soft and stir butter into it. She Crab Soup with Blue Crab Roe & Sherry. In a bowl add sautéed vegetables to the processed tomato-bread mixture. 6. Crawfish pie can also be prepared using the same recipe. 2 Vidalia sweet onions. Now let’s get to the book: Charleston Receipts, collected by The Junior League of Charleston and published in 1950. Change ), You are commenting using your Facebook account. ( Log Out / On the top of the shrimps a layer of stewed tomatoes, with a little butter, pepper, and salt. We use fresh local shrimp and clam in ours. But, like I said, I feel like it still had potential to be good. Bake at 425 degrees for 8 to 10 minutes, reduce heat to 350 and rotate pie to … Receipts? Traditionally given Sunday afternoons off, the cook put together a savory main dish, then called a “pie,” that the mistress could simply slide into the oven before supper. In a small bowl combine the bread crumbs, cheese, parsley and cayenne. ( Log Out / Sometimes pronounced perloo, recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Was that a typo? Dried biscuit crumbs can be used, but oyster crackers are closer to her intent. I am a French Canadian foodie living in the US… The kitchen is my happy place.Â I am always eager to learn more and happy to share my progress on this blog. Sarah Rutledge included two shrimp pie recipes in The Carolina Housewife (1847), and there are seven in the Junior League’s classic Charleston Receipts (1950). Cut bacon slices in half slices and place in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Change ), You are commenting using your Twitter account. Sprinkle shrimp with seasoning salt, garlic powder and black pepper. Recipe called “ Charleston shrimp pie ” life does n't get much easier or much more delicious than easy... Vintage Southern cookbooks into pie crust and cover with top crust blog and receive notifications of posts! Squid, pat dry and cut into rings a popular dish in Charleston: you commenting. 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