Cajun French: la tarte (la tart) – pie
Fennel made its appearance at the Farmers Market this week and Laurie was very excited. We like to use the entire plant and are always looking for different ways to prepare the fennel. After much discussion, we decided on a fennel pie with shrimp and other vegetables.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 Tbl Olive Oil
1 Tbl Avocado Oil
1 sm onion, sliced
½ lg red bell pepper, sliced
1 sm fennel bulb, sliced
2 sm fennel tops, chopped
1 cup dried shitake mushrooms, reconstituted and sliced or whole depending on size
2 cloves garlic, sliced
1 cup raw broccoli, chopped coarse
4 cups young bok choy
1 cup grated cheese, cheddar/swiss mix
¼ cup hard cheese, Parmesan
2 sm eggs, beaten
1 cup cooked shrimp, peeled
Pinch cayenne
Paprika
Salt and Pepper
½ cup mushroom liquid, approximately
2 prepared pie crust
Preheat oven to 450
Heat olive oil to medium in a cast iron skillet
Sauté onion, garlic and red bell pepper until tender
Add fennel bulb and tops and mushrooms continue to sauté
Add broccoli and sauté until vegetables are tender
Season with salt and pepper to taste
Add approximately ½ cup liquid, cover and steam until desired doneness
Remove vegetables and place in large bowl to cool
Combine beaten eggs and cheeses
Mix well and set aside
Heat avocado oil to medium in the same skillet
Sauté shrimp until heated through
Season with cayenne, paprika and salt to taste
Remove shrimp and add bok choy to skillet
Sauté bok choy until tender
Add back vegetables and shrimp and mix well
Place entire mixture back in large bowl
Pour eggs and cheese into mixture and mix well
Wash skillet and brush with avocado oil
Place one pie crust in bottom of skillet and bring up the sides
Spoon veggie mixture in skillet
Place second pie crust on top of mixture and seal to bottom crust
Bake in preheated 450 degree oven for 25 minutes
Remove and let sit for 5 minutes before cutting
Enjoy!
