Florida Shrimp Pie Recipe

Table of Contents

Florida Shrimp Pie is a delightful, savory dish that brings the flavors of the coast to your table. With a buttery, flaky pie crust filled with tender shrimp, creamy custard, and a blend of aromatic seasonings, this pie is the perfect combination of rich and comforting. Whether you’re hosting a gathering or treating yourself to a flavorful dinner, this pie is sure to impress with its unique, coastal charm.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

3-4 tablespoons ice water

For the Filling:

1 lb fresh shrimp, peeled and deveined (or use cooked shrimp)

2 tablespoons olive oil

1/2 medium onion, finely chopped

1 small bell pepper (red or green), finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

1 cup half-and-half (or whole milk)

1/2 cup heavy cream

1 teaspoon Old Bay seasoning (or a similar seafood seasoning)

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

1/2 cup shredded cheddar cheese (optional, for extra creaminess)

2 eggs, beaten

1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Make the Pie Crust:

In a food processor, pulse the flour and salt together. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, and pulse until the dough begins to come together.

Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.

Add the shrimp to the skillet and cook for about 3-4 minutes, until they are just cooked through and pink. Remove from heat and set aside.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously to create a roux (about 1-2 minutes).

Slowly pour in the half-and-half and heavy cream while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 4-5 minutes.

Add the Old Bay seasoning, paprika, cayenne (if using), and salt and pepper to taste.

Stir in the shredded cheddar cheese (if using) until melted and smooth.

Remove the saucepan from heat and allow it to cool slightly before stirring in the beaten eggs. Add the cooked shrimp and veggie mixture and stir to combine.

Assemble the Pie:

Preheat the oven to 375°F (190°C).

Roll out the chilled pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess crust, leaving about 1-inch overhang, and fold the edges under. Crimp the edges for a decorative look.

Pour the shrimp and custard mixture into the prepared crust.

Bake the Pie:

Place the pie on a baking sheet and bake for 40-45 minutes, or until the filling is set and golden brown on top. You may need to cover the edges of the crust with foil to prevent them from getting too brown.

Let the pie cool for about 10 minutes before slicing.

Serve:

Garnish with chopped fresh parsley for a pop of color and fresh flavor.

Serve warm, and enjoy this rich and comforting Florida Shrimp Pie!

Note:

You can make the crust ahead of time and store it in the fridge, or use a pre-made pie crust to save time.

If you prefer a slightly lighter pie, you can substitute the heavy cream with more half-and-half or whole milk.

For added flavor, consider adding a dash of hot sauce to the filling before baking.

This Florida Shrimp Pie is perfect for a special occasion or a cozy weeknight meal!

TIPS:

Fresh Shrimp: For the best flavor, use fresh, high-quality shrimp. If fresh shrimp isn’t available, frozen shrimp works well, just make sure to thaw and drain them thoroughly.

Chill the Pie Crust: Make sure to chill your pie crust before rolling it out. This helps it hold its shape while baking and ensures a crisp, flaky texture.

Customize the Veggies: Feel free to add more vegetables, such as diced tomatoes, spinach, or mushrooms, to the filling for added flavor and texture.

Use a Blind Bake Method for Crust: If you want an extra crispy crust, blind-bake the crust (partially bake it before adding the filling) for 10-15 minutes. This helps prevent the crust from becoming soggy from the filling.

Control the Creaminess: If you prefer a lighter filling, reduce the amount of heavy cream and increase the amount of half-and-half, or swap out some of the dairy for chicken or vegetable broth.

Q&A:

Q: Can I use pre-cooked shrimp?
A: Yes, pre-cooked shrimp works fine. Just be sure to chop them into smaller pieces and be careful not to overcook them when you add them to the filling, as they’re already cooked.

Q: Can I make this dish ahead of time?
A: Yes! You can assemble the pie up to a day in advance and refrigerate it. When you’re ready to bake, just preheat the oven and cook as instructed. You can also freeze the unbaked pie for up to a month—just allow it to thaw in the fridge before baking.

Q: What’s the best way to reheat leftovers?
A: The best way to reheat leftovers is in the oven. Cover the pie with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual slices, but the crust may lose some of its crispness.

Q: Can I make this pie gluten-free?
A: Yes, you can use a gluten-free pie crust and substitute the all-purpose flour in the filling with a gluten-free flour blend or cornstarch.

Q: What can I serve with Florida Shrimp Pie?
A: This pie pairs wonderfully with a fresh green salad, roasted vegetables, or a light seafood soup. For a more indulgent meal, you could serve it with garlic bread or a creamy coleslaw.