Prep Time 30m
Cook Time 35m
Ready Time 75m
Yield 4 to 6 servings

  • Double Crust Classic Crisco® Pie Crust
  • 1/2 cup butter
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 medium onion, chopped
  • 4 green onions, thinly sliced
  • 1/2 green pepper, chopped
  • 1 rib celery, chopped
  • 3 tablespoons finely minced fresh parsley
  • 2 teaspoons finely minced garlic
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon Cajun Seasoning
  • 2 pounds small shrimp, peeled and deveined (or see variations below)
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
  • Step 3Melt butter in large skillet over medium heat. Add flour; cook, stirring constantly, 3 minutes or until light golden brown. Add onions, bell pepper, celery, parsley and garlic. Cook, stirring constantly, until vegetables are very soft.
  • Step 4Add cream, salt, pepper and Cajun seasoning. Mix gently; reduce heat to low and cook 3 minutes. Add shrimp; cook just until tender. Remove from heat; cool slightly. Spoon filling into unbaked pie shell.
  • Step 5Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  • Step 6Bake 30 to 40 minutes or until top is golden. Let stand 10 minutes before serving.
  • TipAs a substitute for 2 pounds shrimp, try a combination of 1 pound shrimp, 1/2 pound scallops and 1 (10 oz.) can whole baby clams, or 2 pounds crawfish tail meat.
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