Southern Shrimp And Tomato Pie

Bring a large pot of water to a rolling boil. Drop tomatoes into boiling water for 30 to 60 seconds, until peels begin to split. Drain and rinse with cold water. Core and peel tomatoes. Quarter, seed and chop tomatoes, reserving their liquid.

Place tomatoes, their reserved juices and the onion in a medium pot over medium-high heat. As soon as the mixture begins to boil, reduce heat to low and simmer until the onions begin to soften, about 5 minutes. Remove from heat.

Place soft bread crumbs in a small bowl and pour milk over them, tossing to coat evenly. Set aside.

Peel and de-vein shrimp.

Lightly grease a 6 cup glass or ceramic casserole dish. Place half of the milk-soaked bread crumbs into the prepared casserole and spread evenly across the bottom. Add half of the peeled shrimp and half of the stewed tomatoes.

Season liberally with salt, black pepper and a pinch of cayenne. Repeat with remaining milk soaked bread crumbs, shrimp and tomatoes. Season with a little more salt, pepper and cayenne. Dust the top of the pie lightly with dry bread crumbs.

Bake on the center rack of a preheated 375 degree F oven until nicely browned and the shrimp are just cooked through, about 20 to 25 minutes. Serve hot.