Description
This Florida shrimp pie brings the Gulf Coast’s seafood magic straight to your dinner table, packed with fresh shrimp and a buttery, flaky crust that feels like a delicious coastal vacation.
Ingredients
Scale
Main Ingredients:
- 1 pound large Florida shrimp, peeled, deveined, and chopped
- 1 pre-made pie crust
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- ½ cup panko breadcrumbs
Supporting Ingredients:
- 2 tablespoons butter
- 1 tablespoon butter, melted
- 2 cloves garlic, minced
- ½ cup shredded white cheddar cheese
- ¼ cup Parmesan cheese
- ¼ cup Parmesan cheese
Seasonings and Extras:
- 1 egg wash (1 egg + 1 tablespoon water, beaten)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon fresh parsley, chopped
Instructions
- Preheat your oven to 375°F. Gently place the pie crust into a 9-inch pie dish, ensuring it fits smoothly against the sides and bottom.
- Whisk 1 egg with 1 tablespoon water. Brush the entire surface of the pie crust with this egg wash, creating a beautiful golden sheen.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add ½ cup chopped onion, ½ cup celery, and ½ cup red bell pepper. Sauté for 4-5 minutes until vegetables soften.
- Toss in 2 minced garlic cloves and 1 pound chopped shrimp. Sprinkle 1 teaspoon Old Bay seasoning, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper over the mixture.
- Stir 1 tablespoon flour into the skillet, coating the shrimp and vegetables evenly. Pour in ½ cup heavy cream and ½ cup whole milk.
- Add 1 teaspoon Dijon mustard and 1 teaspoon lemon zest. Stir continuously for 3-4 minutes until the sauce thickens and coats the back of your spoon.
- Remove from heat and fold in ½ cup white cheddar and ¼ cup Parmesan cheese until melted and incorporated.
- Pour the shrimp mixture into the prepared pie crust, spreading it evenly to the edges.
- Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter, ¼ cup Parmesan, and 1 teaspoon chopped parsley.
- Sprinkle the breadcrumb mixture over the top of the pie, creating a crispy, golden topping.
- Bake at 375°F for 25-30 minutes, until the topping turns golden brown and the filling bubbles around the edges.
- Let the pie rest for 10 minutes before slicing and serving. This helps the filling set and makes cutting easier.
Notes
- Use fresh, local shrimp for the best flavor and texture in your pie.
- Let the filling cool slightly before adding to the crust to prevent a soggy bottom.
- Toast breadcrumbs briefly in a pan before mixing with butter and Parmesan for extra crunch.
- For a lighter version, substitute half-and-half for heavy cream and use whole wheat breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 317 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 145 mg