Shrimp Pie

I found this recipe in the good old The Settlement Cookbook: The way to a man’s heart Treasured Recipes from 6 Decades. It was originally published in 1901, but mine is the 1965 printing. 

  • 3/4 c. celery, diced
  • 2 medium onions, diced (about 1 1/2 cups)
  • 2 T. butter
  • 1 pound cooked shrimp
  • 1 T. cornstarch
  • 1/4 c. lemon juice
  • 2 eggs
  • 3/4 c. cooked rice (I used orzo instead)
  • 1 tsp. salt
  • dash of pepper
  • 1 unbaked 9-inch pie crust
  • 1 green pepper, sliced (optional)


Saute celery and onions in butter until lightly browned. Mix with shrimp. Mix cornstarch with lemon juice; beat eggs and mix with lemon juice mixture. Add rice, salt and pepper. Put shrimp mixture into pie shell; pour egg mixture over the shrimp. Garnish with green pepper if desired. Bake in a moderate oven, 350 degrees for 45 minutes or until filling is set.

NOTES: Okay, old recipes can be a challenge because cups and other measurements have likely changed over the years. When I poured the egg mixture over the shrimp, it barely covered the entire pie pan. I was concerned this would not become a pie, so I mixed an egg and 1/2 c. cream and poured it over the top. That helped a lot, and a pie was born. In the future, I would mix all of the ingredients for more evens throughout the pie.

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