Creamy Florida Shrimp Pie (Print Format)
Savory shrimp blend with creamy sauce and flaky crust for a comforting coastal-style dish.
# Ingredients:
→ Crust
01 -
2 store-bought pie crusts
02 -
1 egg, beaten
→ Shrimp and Filling
03 -
2 lb large shrimp, peeled and deveined
04 -
2 tbsp Old Bay seasoning
05 -
3 tbsp olive oil, divided
06 -
1 large sweet onion, diced
07 -
1 red bell pepper, diced
08 -
1 green bell pepper, diced
09 -
3 celery stalks, diced
10 -
4 cloves garlic, minced
11 -
1/4 cup all-purpose flour
12 -
1 cup seafood stock
13 -
1 cup heavy cream
14 -
1/2 cup dry white wine
15 -
8 oz cream cheese, cubed and softened
16 -
1 cup sharp cheddar cheese, shredded
17 -
2 green onions, chopped
18 -
1/4 cup fresh parsley, chopped
19 -
2 tbsp fresh lemon juice
20 -
1 tsp hot sauce
21 -
1/2 tsp smoked paprika
22 -
Salt and black pepper to taste
→ Optional Additions
23 -
1/2 cup cooked bacon, crumbled
24 -
1 can diced tomatoes, drained
25 -
1/4 cup corn kernels, thawed
# Steps:
01 -
Pat shrimp dry with paper towels and toss with 1 tbsp Old Bay seasoning. Set aside while preparing other ingredients.
02 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and slightly golden. Remove and set aside.
03 -
In the same skillet, add more oil if needed and cook onion, red and green bell peppers, and celery until softened, about 5-7 minutes. Add garlic and cook an additional minute. If using bacon, add it now.
04 -
Sprinkle flour over vegetables and stir for 1 minute. Gradually add seafood stock while stirring to avoid lumps. Add white wine and simmer for 2 minutes to reduce alcohol.
05 -
Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese until smooth, then add cheddar cheese, remaining Old Bay seasoning, smoked paprika, green onions, parsley, lemon juice, and hot sauce. Season with salt and pepper to taste.
06 -
Gently fold cooked shrimp into sauce mixture. If using corn or diced tomatoes, fold them in now. The mixture should be thick but pourable.
07 -
Preheat oven to 425°F. Roll out one pie crust into a 9-inch deep-dish pan. Pour shrimp mixture into crust, then cover with second crust. Crimp edges and cut slits on top for steam. Brush with beaten egg.
08 -
Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake an additional 25-30 minutes until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
09 -
Allow pie to rest for at least 15 minutes before slicing to set filling. Serve with salad, garlic bread, or preferred sides.
# Tips:
01 -
Ensure shrimp are thoroughly dried before cooking to achieve a proper sear and avoid steaming. Leftover pie reheats best in an oven at 350°F covered with foil to maintain crust texture.