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Creole Shrimp and Cheese Tart




Source of Recipe


Steve Grieger


List of Ingredients




1/2 lb. cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
1 to 2 teaspoons dried Creole seasoning
4 oz. (1 cup) shredded hot pepper-Monterey Jack cheese
1/4 cup finely chopped green onions (4 medium)
2 eggs, slightly beaten
1 tablespoon butter or margarine, melted
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. box), softened as directed on box
Red pepper sauce, if desired


Recipe



Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.

2. Remove pie crust from pouch; place crust flat on ungreased cookie sheet. If necessary, press out folds or creases. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.

3. Bake at 375°F. for 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.