Florida Shrimp Cheddar Pie

Lush fresh shrimp meet crisp vegetables and gooey Cheddar in a flaky pastry, making Florida Shrimp Cheddar Pie a celebration of the state’s coastal flavors and comfort-food nostalgia. This pie quickly became my go-to for gatherings since one slice shows off both Southern hospitality and a sense of sunny indulgence.

The first time I made this pie was for a poolside family lunch. It disappeared before I could get seconds and from then on it became the centerpiece of our big gatherings.

Ingredients

• Unbaked 9 inch pastry shell: gives the pie a tender buttery base look for one with no cracks or dryness
• Fresh shrimp peeled and deveined: delivers the sea-sweet flavor that sets this pie apart Gulf shrimp work beautifully for authenticity
• Butter: adds richness and helps sweat the vegetables use real butter for best depth
• Onion finely chopped: brings sweetness and aroma choose firm ones with dry skins
• Green bell pepper and celery: give color crunch and subtle flavor always check for crispness
• Garlic: infuses punchy complexity pick plump tight cloves
• Mayonnaise and milk: create silky custard opt for high quality or homemade mayo for creaminess
• Large eggs: help set the filling and enrich every bite fresh eggs give the most lift
• Lemon juice: brightens the seafood and balances richness freshly squeezed makes a difference
• Worcestershire sauce: deepens the umami undertones look for brands with anchovy for full flavor
• Salt black pepper and cayenne pepper: round out the seasoning grind your pepper fresh for best taste
• Shredded Cheddar cheese: forms a golden bubbling crown choose sharp Cheddar and shred fresh for best melt

Step-by-Step Instructions

Make the Base:

Place the unbaked pastry shell on a baking sheet the shell forms the base and the sheet helps catch any drips

Prepare the Vegetable Shrimp Mix:

Melt butter in a skillet over medium heat add onion bell pepper celery and garlic stir and cook slowly for about 5 minutes until softened and fragrant then add shrimp cook until just pink and opaque do not overcook or shrimp gets rubbery drain off any liquid

Mix the Custard:

Whisk mayonnaise and milk in a bowl until creamy then add eggs lemon juice Worcestershire sauce salt pepper and cayenne whisk again until well blended this keeps the filling light and holds it together

Fill the Shell:

Spoon the cooked shrimp and vegetables evenly into the pastry shell make sure ingredients distribute throughout so every slice has a balance of shrimp and veggies

Add the Custard and Cheese:

Pour custard mixture carefully over the filling tilting the pie if needed for even coverage sprinkle shredded Cheddar over the top coating the whole surface this bakes into a golden bubbly layer

Bake and Rest:

Bake the pie in a preheated oven at 425 degrees Fahrenheit check around 30 minutes filling should puff slightly and turn golden the center must be set let the pie cool for at least 10 minutes before cutting to help the filling firm up

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Every time I make this my favorite part is watching the cheese bubble up golden on top I always think of my grandma’s kitchen in Jacksonville with that salty ocean air and a house full of laughter

Storage Tips

Let the pie cool to room temperature before covering and storing slices in an airtight container in the refrigerator It is delicious for up to three days Reheat in a low oven to keep the pastry crisp

Ingredient Substitutions

You can swap in a blend of cheeses like Monterey Jack or a hint of smoked Gouda for more interest If you have scallions or red bell pepper use for color Just make sure to keep shrimp as the star

Serving Suggestions

Pair a warm slice with crisp green salad and a glass of citrusy white wine or serve for brunch with roasted potatoes and fruit I like a dash of hot sauce or a squeeze of lemon at the table for extra brightness

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Cultural Historical Context

This pie evolved from vintage shrimp casseroles common across Southern coasts It mixes old school quiche technique with an exuberant Florida touch using Gulf shrimp and Cajun spices Every region brings its own flair but this version is pure Sunshine State comfort

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp may be used. Thaw and drain well before cooking to avoid excess liquid in the filling.

→ What other cheeses work well in this dish?

Monterey Jack, Pepper Jack, or a blend of semi-hard cheeses add a delicious twist to the classic Cheddar topping.

→ How do I prevent a soggy crust?

Bake the pie on a preheated baking sheet and ensure cooked vegetables and shrimp are well drained before assembling.

→ Can I prepare this ahead of time?

Absolutely! Assemble and bake, then reheat in a moderate oven before serving to revive flakiness and flavor.

→ Is there a way to add more spice?

Stir in a splash of your favorite hot sauce or a pinch of extra cayenne to the filling for added heat.

→ What sides pair well with this savory pie?

A crisp green salad and chilled white wine provide a perfect, balanced meal alongside this seafood main dish.