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X Italian Fish and Sea Food Dishes
Oyster Shrimp Casserol (Baked in pastry dough, with peas; flavored with tabasco and Worcestershire sauce)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Pastry Dough
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
3 tablespoons ice water

Oyster Shrimp Casserole
3 tablespoons olive oil
3 tablespoons flour
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
2 cups peas, cooked
1 dozen oysters, drained
1 cup shrimp



Directions

Pastry Dough

Measure flour after sifting then add salt and blend, cut shortening into flour until flour particles are the size of pea grains.

Add water a few drops at a time, tossing around with fork.

Add enough water to press the mixture gently into a shape that can be picked up easily in the hands.

Place dough on lightly floured board and quickly press out to desired circle.



Oyster Shrimp Casserole

Heat olive oil in top of a double boiler, blend in flour; add milk and cook until thick; season.

Place peas, oysters and shrimp in layers in a buttered casserole, cover with sauce, top with pastry roled to 1/8-inch thickness, and seal edges.

Bake in a moderately hot oven (375 F degrees) about 17 minutes or until brown.

Serves 4.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: The Sea at Fecamp, 1881.

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