Duchess of Windsor's Shrimp and Corn Pie
From Dorothy McNett's recipes at www.dorothymcnett.com. Thanks Howard for this recipe...these are the same ingredients as her original but I rewrote it a bit to make it easier for us to make! Two of my favorite quotes from the original: "Butter well a pretty gratin or baking dish. Use the most regal piece in your collection" and the other "Best served passed, butler-style, but if you must, place the entire dish on the table."
1 pound large shrimp, peeled and deveined
2 tablespoons dry sherry
2 tablespoons onion juice (meaning to very finely dice the onion)
2 cloves garlic, finely minced
pinches of sea salt and pepper
2 tablespoons butter
2 tablespoons chopped bacon or pancetta
1 red bell pepper, diced
4 scallions (green onions), diced
4 cups corn (fresh or use frozen yellow corn)
pinch of each of nutmeg, cayenne, curry powder
dash of Tabasco
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 cup plus 2 tablespoons half and half
for the Chive Biscuits:
1 cup all purpose unbleached flour
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt
3 tablespoons unsalted very cold butter
2 tablespoons snipped fresh chives
1/4 cup heavy cream
2 tablespoons milk
Mix the peeled shrimp with the sherry, onion juice, half of the garlic and the salt and pepper. Set aside to marinate for about 1 hour. In a heavy bottomed fry pan melt the butter and then cook the chopped bacon or pancetta until softened but not browned. Add the diced red pepper, green onions, and remaining garlic and cook for 5 minutes over medium heat. Mix in the corn and the spices along with the marinated shrimp, cook and stir about 1 minute. In a bowl whisk the eggs well, incorporating the Tabasco, Worcestershire, Dijon and half and half. Butter well a pretty gratin or baking dish. Use the most regal piece in your collection. Smooth in the corn / shrimp mixture. Carefully pour the egg mixture over.
Preheat oven to 425 degrees. Now make the biscuits. In food processor with steel chopping blade in place whirl the flour, baking powder, salt and chives. Cut the cold butter into chunks and pulse it into the flour mixture until it reaches a gravel-like consistency. With motor running, add the cream and milk all at once and then return to pulse setting, working the dough until it is thoroughly moistened. If the dough does not pull away from the sides of the processor bowl, add more flour a teaspoon at a time until the mass balls up. Turn out onto a floured surface and give it a brief gentle kneading to ensure thorough mixing. Flatten the dough out to 2/3 inch or so and use a cutter to make pretty biscuit shapes. Place the biscuits on top of the corn mixture, leaving space between to allow for their expansion upon baking. Neatness counts. Bake at 425 degrees for 10 minutes. Reduce to heat to 350 degrees and bake until biscuits are golden and pie is set, about 20 minutes or so.
Recipe created 2016-02-27.
© 1996-2013 Dorothy McNett. All Rights Reserved.