Description
This Florida Shrimp Pie is a savory, creamy seafood dish featuring tender shrimp cooked with aromatic vegetables and a rich custard filling, all baked inside a flaky pie crust. The dish is seasoned with classic Old Bay and smoked paprika for a vibrant coastal flavor, perfect for a comforting family meal or special occasion.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced (optional)
Filling
- 1 cup heavy cream
- 2 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Pie Assembly
- 1 pre-made pie crust (or homemade), fitted to 9-inch pie dish
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are fully cooked. Remove from the skillet and set aside to cool.
- Cook the Vegetables: Using the same skillet, add the chopped onion, minced garlic, and diced bell pepper if using. Sauté the vegetables over medium heat for 3-4 minutes until they become softened and fragrant.
- Make the Filling: In a medium bowl, whisk together the heavy cream, eggs, mayonnaise, lemon juice, Old Bay seasoning, smoked paprika, salt, and pepper until smooth. Once the shrimp have cooled, chop them into bite-sized pieces and add them to the bowl along with the sautéed vegetables. Stir gently to combine all ingredients well.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out the pie crust and carefully fit it into a 9-inch pie dish. Pour the shrimp filling into the prepared crust, spreading it evenly. If desired, sprinkle shredded cheddar cheese over the top of the filling for added richness and flavor.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for about 30-35 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and allow to cool slightly before slicing.
- Garnish and Serve: Garnish the pie with chopped fresh parsley for a burst of color and freshness. Serve warm and enjoy this delightful seafood pie.
Notes
- You can substitute pre-cooked shrimp with raw shrimp but adjust cooking time accordingly.
- Bell pepper is optional; you can omit it if preferred or substitute with diced celery for crunch.
- If you prefer a lighter filling, use half-and-half instead of heavy cream.
- For a dairy-free version, replace heavy cream and cheddar cheese with suitable dairy alternatives.
- Make sure the pie crust is fully baked around the edges for a crisp texture.
- Store leftovers covered in the refrigerator for up to 3 days.
