Shrimp quiche

October 16, 2018

  • lb. peeled and deveined medium shrimp
  • 2 tbsp. butter
  • 2tsp Old bay seasoning
  • 2 tsp. smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tsp. garlic powder
  • 1 tsp. roasted cumin
  • 1 tsp. kosher salt

In a mixing bowl add dry spices. Mix. Add shrimp, coat shrimp with spice mixture. In a skillet of medium heat add butter and allow it to melt. Next add shrimp and sautéed until they are pink and have curled up. Take off the heat and allow cooling.

  • 1 Can black beans rinsed and drained
  • 1 can whole corn drained
  • 3 tbsp. minced cilantro
  • ½ red bell pepper small dice
  • 1 jalapeno minced
  • 1 cup of shredded Mexican cheese
  • 1 premade pie crust
  • ¼ cup heavy cream (milk is fine)
  • 4 large eggs
  • 1 tsp. Salt, pepper, garlic powder and cumin


Preheat oven to 350 degrees

Combine beans, corn, cilantro red bell pepper and jalapeno together in a bowl. Add salt, pepper, garlic powder and cumin. Mix well.

In the pie crust put half of the cheese in the bottom of the pie shell. Add black bean corn mixture. Then add sautéed shrimp and cover with remaining cheese. Beat the 4 eggs with the heavy cream and pour mixture over everything in the pie crust. Bake in the oven for 45 minutes to an hour or until center is no longer jiggle.