Serves: 6
Total Calories: 754
1. Sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened.
2. Form dough into ball and roll out on lightly-floured surface from center to edge until 1/8 -inch thick. Fit into pan and flute edge prick the crust with fork. Refrigerate 1 hour or place in freezer for 30 minutes.
3. Bake in preheated 450° F oven for 10 to 12 minutes or until golden brown cool before adding filling.
Filling:
1. Dissolve gelatin in boiling water. Gradually add to cream cheese, blending well. Add mayonnaise, cold water, and vinegar blend well and chill until partially set.
2. Whip cream to soft peaks. Whip gelatin mixture until slightly fluffy, about 2 or 3 minutes fold in whipped cream. Fold in celery, shrimp, green pepper, pimiento, onion, and 1 tablespoon parsley. Chill gelatin mixture until it mounds when spooned. Pour into prepared shell. Chill until firm. Garnish with remaining 8 shrimp and chopped parsley. Cut in wedges to serve.
This Creamy Shrimp Salad Pie recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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