Creole Shrimp and Pepper Jack Tart
This savory Creole Shrimp and Pepper Jack Tart utilizes a tasty pie crust as the base, making this super simple to make and enjoy!
Equipment
- 1 parchment lined baking sheet
Ingredients
- ½ lb cooked deveined shelled shrimp or crawfish tail shells removed, shrimp coarsely chopped
- 1 to 2 teaspoons dried Creole seasoning
- 1 cup shredded hot pepper-Monterey Jack cheese 4 oz
- ¼ cup finely chopped green onions 4 medium
- 2 large eggs slightly beaten
- 1 tablespoon butter or margarine melted
- 1 each refrigerated pie crust softened as directed on box (the kind you unroll)
- Optional: egg wash for the top edge of the crust
Instructions
- Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust.
- Remove pie crust from pouch; place flat on a parchment lined baking sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
- Optional step: Coat the top edges of the crust with an egg wash to make it nice and shiny.
- Bake 32 to 37 minutes or until set in center
Notes
Recipe from Pillsbury.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 11gProtein: 12gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 108mgSodium: 235mgPotassium: 138mgFiber: 1gSugar: 0.2gVitamin A: 355IUVitamin C: 1mgCalcium: 138mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!