Description
Savor the coastal charm of Florida Shrimp Pie, where fresh Gulf shrimp nestled in a buttery, flaky crust tell a delicious story of sunshine and seaside flavors your family will absolutely adore. Creamy, herbed filling packed with succulent shrimp creates a perfect dinner that brings Southern comfort right to your table.
Ingredients
Scale
Main Proteins:
- 1 pound large Florida shrimp, peeled, deveined, and chopped
Vegetables and Seasonings:
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest
- 1 teaspoon fresh parsley, chopped
Baking and Finishing Ingredients:
- 1 pre-made pie crust
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- ½ cup shredded white cheddar cheese
- ¼ cup Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- ¼ cup Parmesan cheese
- 1 egg wash (1 egg + 1 tablespoon water, beaten)
Instructions
- Preheat your oven to 375°F. Gently roll the pre-made pie crust into a 9-inch pie pan, creating decorative edges. Pierce the bottom with a fork to prevent air bubbles.
- Brush the entire crust surface with 1 egg wash mixture. Pre-bake the crust for exactly 10 minutes until it turns a light golden shade. Set aside to cool slightly.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add ½ cup each of onion, celery, and red bell pepper. Sauté for 3-4 minutes until vegetables soften.
- Incorporate 2 minced garlic cloves and all dry seasonings: 1 teaspoon Old Bay, ½ teaspoon smoked paprika, ½ teaspoon cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for another minute.
- Toss 1 pound chopped shrimp into the skillet. Cook 2-3 minutes until shrimp turn pink but remain tender.
- Sprinkle 1 tablespoon flour into the skillet and whisk thoroughly. Gradually pour ½ cup heavy cream and ½ cup whole milk, whisking continuously until sauce thickens.
- Stir in 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, ½ cup white cheddar, and ¼ cup Parmesan cheese until mixture becomes smooth.
- Pour the shrimp filling into the pre-baked pie crust, spreading evenly across the surface.
- Mix ½ cup panko breadcrumbs, 1 tablespoon melted butter, ¼ cup Parmesan cheese, and 1 teaspoon chopped parsley in a small bowl.
- Sprinkle the breadcrumb mixture uniformly over the pie’s surface. Bake at 375°F for 25-30 minutes until top turns golden brown and filling bubbles.
- Remove from oven and allow the pie to rest 5-10 minutes before slicing. Serve with a refreshing side salad or roasted vegetables.
Notes
- Pre-baking the crust ensures a crisp bottom and prevents a soggy pie, so don’t skip this crucial step.
- Choose fresh, high-quality shrimp for the best flavor and texture, preferably locally caught if possible.
- For a gluten-free version, swap regular flour with cornstarch or gluten-free flour blend and use gluten-free breadcrumbs.
- The key to perfect shrimp is cooking just until they turn pink, as overcooking makes them tough and rubbery.
- Prep Time: 15-20 minutes
- Cook Time: 35-40 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 190 mg