Florida Shrimp Pie
A delightful coastal dish featuring a flaky crust encasing a rich and creamy shrimp filling, perfect for family gatherings or cozy dinners.
Servings: 6 servings
Calories: 425kcal
Ingredients
Pie Crust
- 2 pieces pre-made pie crusts or homemade if you prefer a personal touch
- 1 large egg for egg wash
Shrimp Filling
- 1 lb shrimp, peeled, deveined & chopped use high-quality shrimp for best flavor
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1/2 cup diced bell pepper
- 1/2 cup chopped mushrooms optional
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream or whole milk for a lighter variation
- 1/2 cup seafood or chicken broth
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Roll out one pie crust into a 9-inch pie dish and use a fork to prick the bottom, setting aside.
Cooking the Filling
- In a skillet over medium heat, melt the butter, then add the onion, garlic, bell pepper, and optional mushrooms. Sauté for about 3-4 minutes until softened.
- Sprinkle the flour over the sautéed vegetables and stir for one minute.
- Gradually whisk in the heavy cream and seafood broth, stirring until thickened. Add Old Bay seasoning, salt, pepper, and lemon juice.
- Fold in the chopped shrimp and cook until they turn pink, about 3 minutes. Stir in fresh parsley.
Assembling and Baking
- Pour the shrimp filling into the prepared crust. Lay the second crust over the filling and seal the edges. Brush with beaten egg and make slits for steam to escape.
- Bake for 35-40 minutes until golden brown. Allow to cool for about 10 minutes before slicing.
Notes
For best results, use quality shrimp and consider adding red pepper flakes for heat. The pie can be made a day in advance and baked before serving.