Description
This Florida Shrimp Pie combines succulent Gulf shrimp, a rich and creamy filling, and a golden, flaky pie crust. The filling is a savory blend of sautéed vegetables, cream, and just the right spices to enhance the shrimp’s natural sweetness. A hint of lemon zest and Old Bay seasoning give it a signature Floridian twist, while a layer of melted cheese on top makes it completely irresistible.
Ingredients
Scale
For the Crust:
- 1 pre-made pie crust (or homemade, if preferred)
- 1 egg wash (1 egg + 1 tablespoon water, beaten)
For the Shrimp Filling:
- 1 pound large Florida shrimp, peeled, deveined, and chopped
- 2 tablespoons butter
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- ½ cup shredded white cheddar cheese
- ¼ cup Parmesan cheese
For the Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- ¼ cup Parmesan cheese
- 1 teaspoon fresh parsley, chopped
Instructions
Step 1: Prepare the Pie Crust
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie pan and crimp the edges.
- Lightly prick the bottom of the crust with a fork to prevent bubbling.
- Brush the crust with egg wash and pre-bake for 10 minutes until lightly golden. Set aside.
Step 2: Cook the Shrimp Filling
- In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper and sauté for 3-4 minutes until softened.
- Stir in the garlic, Old Bay, smoked paprika, cayenne, salt, and black pepper, cooking for another minute.
- Add the chopped shrimp and cook for 2-3 minutes until pink but not overcooked. Remove from heat and set aside.
- In the same skillet, sprinkle in flour and whisk well. Slowly pour in heavy cream and milk, whisking constantly until thickened.
- Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan cheese, mixing until smooth.
- Return the shrimp mixture to the skillet and stir to combine. Remove from heat.
Step 3: Assemble and Bake
- Pour the shrimp filling into the pre-baked pie crust and spread evenly.
- In a small bowl, mix panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top.
- Bake at 375°F (190°C) for 25-30 minutes until the pie is golden brown and bubbling.
- Let it cool for 5-10 minutes before slicing.
Step 4: Serve and Enjoy
- Serve warm with a side of fresh salad, roasted vegetables, or coleslaw.
- Drizzle with extra lemon juice or hot sauce for extra flavor!
Notes
- Use fresh or frozen shrimp – If using frozen, thaw completely and pat dry before cooking.
- Make it spicier – Add more cayenne or serve with a side of hot sauce.
- For a richer crust – Try a buttery biscuit or puff pastry crust instead of traditional pie dough.
- Make it gluten-free – Use gluten-free breadcrumbs and replace the flour with cornstarch.
- Want a shortcut? – Use store-bought seafood chowder as a base instead of making the creamy filling from scratch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Seafood
- Method: Baking
- Cuisine: Southern, Floridian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg