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Yield: 6 servings
| 2 | lb | Shrimp, boiled, shelled |
| 8 | | Slices firm-textured |
| 2 | cups | Light cream |
| 2 | cups | Milk |
| 1 | tablespoon | Melted butter |
| ½ | cups | Dry sherry |
| 2 | teaspoon | Salt |
| ¼ | teaspoon | Mace or nutmeg |
| ¼ | teaspoon | Cayenne pepper |
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Preheat oven to 375 degrees. Place shrimp in a buttered 2½ qt casserole. Soak bread in cream and milk 15 minutes in a large bowl, add remaining ingredients, and beat until smooth with a wooden spoon. Pour over shrimp and toss well to mix. Bake, uncovered, 1 hour and 15 minutes or until lightly browned and bubbly.
Your Charleston Shrimp Pie is ready. Buon appetito!
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