Description
Dive into our Florida Shrimp Pie—a creamy, cheesy seafood favorite made with Gulf shrimp. Easy, elegant, and perfect for any gathering.
Ingredients
Scale
- 1 pre-made pie crust (or homemade)
- 1 egg wash (1 egg + 1 Tbsp water, beaten)
- 1 lb large Florida shrimp, peeled, deveined, chopped
- 2 Tbsp butter
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp cayenne (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp all-purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- ½ cup shredded white cheddar
- ¼ cup Parmesan cheese
- ½ cup panko breadcrumbs
- 1 Tbsp butter, melted
- ¼ cup Parmesan cheese (topping)
- 1 tsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Fit crust in a 9″ pie pan, crimp edges, and prick the bottom. Brush with egg wash and blind-bake for 10 minutes. Set aside.
- In a skillet, melt butter over medium heat. Sauté onion, celery, and bell pepper for 3–4 minutes. Add garlic, Old Bay, paprika, cayenne, salt, and pepper. Cook 1 minute.
- Add chopped shrimp; cook until just pink, 2–3 minutes. Remove shrimp and set aside.
- Sprinkle flour into the skillet, whisking to form a roux. Gradually add cream and milk; whisk until thickened.
- Stir in Dijon, lemon zest, white cheddar, and Parmesan. Return shrimp to skillet and combine.
- Pour filling into pre-baked crust. Mix panko, melted butter, Parmesan, and parsley; sprinkle over top.
- Bake at 375°F for 25–30 minutes until golden and bubbly. Cool slightly before slicing and serving.
Notes
Sub cheddar for Monterey Jack or Gruyère. Adjust cayenne for heat. Assemble ahead and refrigerate, then bake before serving. Serve with salad or lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 140mg