Fishermen Direct

  • Increase font size
  • Default font size
  • Decrease font size
Home | RECIPES | Other Seafood Recipes | Oregon Pink Shrimp Quiche

Oregon Pink Shrimp Quiche

Oregon Pink Shrimp Quiche
(4-6 servings)

  • 1 c. Pink Shrimp
  • 1/4 c. onion
  • 1/4 c. minced mushrooms
  • 1 1/2 c. canned milk
  • dash of pepper
  • 1 1/2 c. shredded cheese
  • 9" pastry shell
  • 1/4 c. minced celery
  • 2 Tbsp butter
  • 4 eggs
  • dash of Nutmeg

Prebake pastry shell at 450 degrees for 7-9 minutes until slightly browned and set. Saute onion, celery, and mushroom until onion turns transparent. Set aside. Combine eggs, milk, salt, pepper, and nutmeg in bowl or blender. Sprinkle vegetable mixture, cheese, and shrimp into pastry shell. Pour egg mixture over shrimp. Sprinkle minced parsley on top. Bake at 325 degrees for 40-50 minutes, or until knife inserted in center comes out clean




Lingcod fillets
$9.95 lb
Blackrock fillets
$7.95 lb
Smoked Wild Chinook Salmon
$28.50 lb.
Smoked Salmon Jerky
$30.95 lb.
Smoked Sable Fish
(Black cod)
$24.95 lb.
Smoked Lingcod
$18.50 lb
Smoked Oysters
$28.95 lb.
Smoked Albacore Tuna
$16.95 lb.
Nova Lox
$30.50 lb
Oregon Pink Shrimp
$7.50 lb.
Shucked Oysters
$10.50 lb.
Oysters in the shell
$10.50 doz.
Steamer Clams
$6.95 lb.

And Much More!!!

We have an excellent selection of frozen seafood products which can be shipped today!

  • Chinook Salmon $15.95 lb
    Pink Shrimp $7.50 lb
  • Scallops  10/20 ct $17.95 lb
  • Petrale Sole $10.50 lb
  • Yellow Fin Tuna $14.95 lb
  • Albacore Tuna $6.95 lb
  • Ling Cod Filet $9.95 lb
  • Rock Fish Filet $7.95 lb
  • Calamari Steaks $7.95 lb
  • Razor Clams $21.00 lb
  • Sable Fish Filet $15.95 lb
    Pacific Halibut $18.50 lb

And Much More!


Connie - Fishermen Direct SalesConnie Szymczak

Hi! I am Connie Szymczak. I have lived in Gold Beach almost all my life. My parents moved here when I was just 4-years-old. The logging industry brought my family to this area. My father was a timber faller and there was a lot of logging going on back then. I started working at Fishermen Direct back in 2001. I started out learning how to fillet rockfish and salmon, how to load the smoker, and how to cook big pots of Dungeness crab.