Recipe - Collectors Camembert Pie-Filling

1 tablespoon Old Bay Seasoning
36 lg Shrimp; 1 One half Pounds easy
peel
8 ounce Fresh asparagus; trimmed
1 pound Fresh tomatoes; cored,
seeded
1 pound Canned artichoke bottoms
1 One half pound Camembert cheese; 2 wheels
1 cup Mayonnaise
2/3 cup Parmesan cheese; freshly
grated
2 teaspoon Pressed garlic; 46 cloves
Three fourths teaspoon Dried thyme; crumbled
Three fourths teaspoon Dried rosemary; crumbled
Three fourths teaspoon Dried oregano; crumbled

In a wide skillet, bring a quart of water to a boil and add the Old Bay
Seasoning. Add the Shrimp and cook until just pink. Do not overcook the
shrimp. Drain the shrimp and discard the cooking water. Peel the shrimp and
set aside until you are ready to assemble the pie.

Slice the asparagus spears into thirds. Slice the cored and seeded tomtoes
into eighths. Drain the artichoke bottoms, trim them of any rough edges and
slice each artichoke bottom into sixths. Scrape most of the off the
Camembert and slice each wheel intosixteenths. (You will have 32 pieces
pieshaped pieces of cheese.) In a small bowl, throughly combine the
mayonnaise, Parmesan, garlic, and herbs.

Preheat oven to 350 degrees. Butter a 9"x13" glass pan. Assemble the pie by
placing half of the shrimp in the bottom of the pan (3 rows of 6 shrimp
each), then evenly layer half of the aspargus, half of the tomatoes, half
of the artichokes and half of the Camembert over the shrimp. Using a small
spoon dab half of the mayonnaise mixture over the Camembert layer. Repeat
the layers in the same order ending with the last layer of shrimp.
Carefully place the brioche dough over the top and cut several vents to
allow the steeam to escape.

Bake for 45 mins. or until the dough is golden brown and the filling is hot
and bubbly. Allow to cool slightly before serving, about 510 mins.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floydc.floyd@arnprior.com

Recipe by: Diane Mott Davidson, The Grilling Season

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Mar 11, 1998