Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste


  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

Enjoy ~ Kimberly


Cheesy Dijon Mac and Cheese

I needed to make a fairly quick lunch today so I didn’t want to take the time to bake a macaroni and cheese.  I decided to go with a cheese sauce with a hint of Dijon for a tasty kick.  This sauce would be great on broccoli too.

Cheesy Dijon Mac and Cheese

  • 2 cups macaroni
  • 2 Tbs butter
  • 1 Tbs flour
  • 1/4 tsp each – cayenne, salt, pepper, and garlic powder
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • 2 cups shredded cheddar

Cook macaroni according to package directions.  Meanwhile in medium sauce pan melt butter over medium heat.  Stir in flour and cook for about 2 minutes adding cayenne, salt, pepper, and garlic while cooking.  Add cream and cook until thickened.  Stir in mustard and add cheddar a little at a time until all of the cheese is melted. Drain cooked pasta and stir in sauce.

I think when I reheat the leftovers I will add a little milk or cream to loosen it up.  I really did enjoy the way the Dijon played off the cheddar; feel free to use your favorite cheese.  I am sure Gruyère would be fantastic.

Enjoy ~ Kimberly