Imagine a dish that combines the comfort of a flaky, buttery crust with the rich and savory flavors of tender shrimp and creamy filling. Creamy Florida Shrimp Pie is that perfect blend of texture and taste, a delight for seafood lovers and an elegant centerpiece for any dinner table. Whether you are hosting a family meal or a special occasion, this pie offers delightfully balanced flavors that warm the heart.
This luscious pie features succulent cooked shrimp mixed into a velvety custard of cream and eggs, enriched with sautéed vegetables and melted cheese. Each bite delivers layers of flavor and a creamy, satisfying mouthfeel that pairs beautifully with a light salad or fresh vegetables.
- Quick to prepare using simple ingredients with a store-bought or homemade pie crust.
- Versatile dish suitable for dinner parties, family dinners, or special occasions.
- Perfect harmony between creamy filling, seafood richness, and flaky pastry texture.
Ingredients
- Pie crust: One 9-inch pie crust, either store-bought or homemade, provides a flaky and buttery base for the filling.
- Cooked shrimp: Approximately 450 grams (1 lb) of peeled and chopped shrimp, bringing a sweet and tender seafood flavor.
- Small onion: Finely chopped for a subtle sweetness and aromatic base in the sautéed vegetables.
- Garlic cloves: Two cloves, minced to add depth and a fragrant punch to the filling.
- Red bell pepper: Diced finely to offer a mild, slightly sweet crunch and vibrant color contrast.
- Shredded cheese: One cup of cheddar, Monterey Jack, or a cheese blend for a creamy and melty texture.
- Cream or half-and-half: Half a cup to create a rich, custard-like consistency in the filling.
- Large eggs: Two lightly beaten eggs, which bind the filling ingredients for a smooth set.
- Fresh parsley: One to two tablespoons, chopped to add a fresh, herbaceous note.
- Butter or olive oil: One tablespoon used to sauté the vegetables, enhancing their flavors and softness.
- Salt and black pepper: To taste, seasoning to balance and enhance all the flavors.
Instructions
- Prepare the Pie Crust
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Preheat your oven to 180°C (350°F). Place the pie crust into a 9-inch pie pan and prick the bottom lightly with a fork to prevent bubbling. This step ensures the crust bakes evenly and holds the filling without sogginess.
- Cook the Vegetables
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Heat the butter or olive oil in a skillet over medium heat. Sauté the finely chopped onion, minced garlic, and diced red bell pepper for about 3 to 5 minutes until softened and fragrant. Cooking these vegetables first develops their sweetness and helps blend their flavors into the filling.
- Prepare the Filling
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In a large mixing bowl, gently combine the chopped cooked shrimp with the sautéed vegetables. Add in the shredded cheese, cream, beaten eggs, chopped fresh parsley, salt, and black pepper. Mix carefully to unify the flavors without breaking down the shrimp pieces, which keeps the texture satisfying.
- Assemble the Pie
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Pour the prepared filling evenly into the pie crust, spreading it gently to create a smooth, level surface. This ensures even cooking and an attractive presentation once baked.
- Bake to Perfection
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Bake the pie in the preheated oven for 25 to 30 minutes until the filling is fully set and the top is lightly golden. The baking time may vary slightly depending on your oven, so keep an eye out for a firm, custard-like consistency without wobble.
- Rest and Serve
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Allow the pie to cool slightly before slicing, about 10 minutes, so the filling can stabilize and slice cleanly. Serve warm, either as a main course or with a fresh green salad to complement the creamy richness.
- Cheese varieties such as Gruyère or a sharp cheddar add unique richness to the pie.
- Adding diced celery or mushrooms during the sautéing step adds extra texture and flavor complexity.
- Pre-baking (blind baking) the pie crust for 8 to 10 minutes before filling will give a crisper base to prevent sogginess.
Storage Tips
Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in an oven or microwave to maintain the creamy texture without drying out the pie.
Serving Suggestions
Serve this shrimp pie warm with a crisp green salad or steamed vegetables for a well-rounded meal. A light white wine or sparkling water pairs nicely to balance the creamy richness.
- Use fresh parsley and freshly cracked black pepper for brighter, fresher flavor aroma.
- For a gluten-free option, substitute the pie crust with a gluten-free pastry or crust alternative.
- Ensure shrimp are properly cooked but not overcooked beforehand to keep them tender in the pie.
FAQs
- Can I use raw shrimp in this pie?
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It’s best to use cooked shrimp to avoid overcooking during the baking process. Raw shrimp may release excess moisture and become rubbery.
- Can I freeze the shrimp pie?
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Yes, you can freeze the assembled but unbaked pie wrapped tightly for up to one month. Thaw in the refrigerator overnight before baking.
- What can I substitute for cream or half-and-half?
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You can use whole milk or a dairy-free alternative like coconut milk for a lighter or vegan-friendly option, though texture may vary.
- Is it necessary to sauté the vegetables first?
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Sautéing enhances their flavor and softens their texture, which contributes to a more balanced and delicious filling.
- Can I make the crust from scratch?
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Absolutely! A homemade buttery pie crust will elevate the dish, providing a flakier and more flavorful base.
Creamy Florida Shrimp Pie
Equipment
- 1 9-inch pie pan for baking the crust and pie
- 1 skillet for sautéing vegetables
- 1 mixing bowl to combine filling ingredients
Ingredients
- 1 9- inch pie crust store-bought or homemade
- 1 lb cooked shrimp peeled and chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 cup shredded cheese cheddar, Monterey Jack, or blend
- 1/2 cup cream or half-and-half
- 2 large eggs lightly beaten
- 1 –2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- 1 tablespoon butter or olive oil for sautéing
Instructions
- Preheat the oven to 350°F (180°C). Place the pie crust in a 9-inch pie pan and prick the bottom lightly with a fork.
- Heat butter or olive oil in a skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened, about 3 to 5 minutes, then let cool.
- In a large bowl, combine the cooked shrimp, sautéed vegetables, shredded cheese, cream, eggs, chopped parsley, salt, and pepper. Mix gently to combine.
- Pour the filling evenly into the prepared pie crust.
- Bake the pie for 25 to 30 minutes, or until the filling is set and the top is lightly golden.
- Remove from oven and let cool slightly before slicing.
- Serve warm as a main dish or with a fresh salad.
Notes
- Cheese options include cheddar, Monterey Jack, or Gruyère for added richness.
- Add diced celery or mushrooms for extra texture and flavor.
- Assemble ahead and refrigerate, then bake before serving.
- For a crisper crust, pre-bake for 8–10 minutes before adding filling.
