Creamy Florida Shrimp Pie – Coastal Comfort on a Plate

What the heck is this?

So I was down in Florida last summer, sitting on this little dock in Key West, eating the most incredible shrimp dinner of my life. The flavors were so good I couldn’t stop thinking about them for weeks after I got home. That’s when I had this lightbulb moment – what if I took all those amazing coastal flavors and turned them into a comfort food pie? This Creamy Florida Shrimp Pie is basically like a warm hug from the Gulf Coast. It’s got plump, juicy shrimp swimming in a creamy sauce with peppers, onions, and just enough spice to remind you of those beach sunsets. And the crust? Buttery, flaky perfection that soaks up all that goodness.

Why You’ll Love This Recipe

Trust me, this isn’t your average seafood dish:

• It’s comfort food that tastes fancy but doesn’t require a culinary degree to make.
• One pie feeds a crowd, which is perfect for Sunday dinners or when the in-laws drop by unexpectedly.
• The flavors scream “vacation” even when you’re stuck at home in February.
• It’s actually pretty forgiving – if you mess up a step, it’ll still taste amazing.
• Leftovers (if there are any) make the best lunch the next day.
• You can prep most of it ahead of time, then just assemble and bake when you’re ready.
• It’s got that perfect balance of creamy, savory, and just a little bit spicy that makes everyone ask for the recipe.

The Good Stuff You’ll Need

For the Crust:

• 2 store-bought pie crusts (or make your own if you’re feeling ambitious, but life’s too short sometimes)
• 1 egg, beaten (for that golden, glossy top)

For the Shrimp and Filling:

• 2 lbs large shrimp, peeled and deveined (buy them already cleaned – your time is worth more than the extra few bucks)
• 2 tablespoons Old Bay seasoning (this is KEY – don’t skip it!)
• 3 tablespoons olive oil, divided
• 1 large sweet onion, diced (Vidalia if you can find them)
• 1 red bell pepper, diced pretty small
• 1 green bell pepper, diced small
• 3 celery stalks, diced (adds that perfect crunch)
• 4 cloves garlic, minced (or more, I don’t judge)
• 1/4 cup all-purpose flour
• 1 cup seafood stock (or chicken broth in a pinch)
• 1 cup heavy cream (no substitutes here, people!)
• 1/2 cup dry white wine (something you’d actually drink)
• 8 oz cream cheese, cubed and softened
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, chopped
• 1/4 cup fresh parsley, chopped (dried works too, use about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce (more if you like it spicy)
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Optional But Awesome Additions:

• 1/2 cup cooked bacon, crumbled (because bacon makes everything better)
• 1 can diced tomatoes, drained (for that extra Florida vibe)
• 1/4 cup corn kernels (fresh or frozen, thawed)

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Let’s Do This

Prep the Shrimp (10 minutes):

1. Pat those shrimp completely dry with paper towels. Seriously, get them DRY or they’ll steam instead of getting that nice sear.
2. Toss them with 1 tablespoon of Old Bay seasoning and let them sit while you prep everything else. This is where the magic starts.

Make the Base (20 minutes):

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When it’s shimmering (not smoking!), add the shrimp in a single layer. Don’t crowd them – work in batches if you need to.
2. Cook for about 2 minutes per side until they’re pink and slightly golden. They don’t need to be fully cooked – they’ll finish in the oven. Remove them to a plate and set aside.
3. In the same pan (don’t clean it – all those brown bits are flavor gold!), add a little more oil if needed. Toss in the onion, both bell peppers, and celery. Cook until they start to soften, about 5-7 minutes.
4. Add the garlic and cook for another minute until it smells amazing. If you’re using bacon, throw it in now too.

Build the Sauce (15 minutes):

1. Sprinkle the flour over the vegetables and stir it around for about a minute. This prevents lumpy sauce later.
2. Slowly pour in the seafood stock, stirring constantly so it doesn’t get clumpy. Then add the wine and let it bubble for a couple minutes to cook off the alcohol.
3. Pour in the cream and bring everything to a gentle simmer. Add the cubed cream cheese and stir until it melts and gets all smooth and creamy.
4. Stir in the cheddar cheese, remaining Old Bay, smoked paprika, green onions, parsley, lemon juice, and hot sauce. Taste it and add salt and pepper as needed.
5. Gently fold the shrimp back into the mixture. If you’re adding corn or tomatoes, now’s the time. The mixture should be thick but pourable – like a really rich soup.

Assembly Time (10 minutes):

1. Preheat your oven to 425°F.
2. Roll out one pie crust and press it into a 9-inch deep-dish pie pan. Don’t worry about making it perfect – rustic looks better anyway.
3. Pour all that beautiful shrimp mixture into the crust. It should come pretty close to the top.
4. Cover with the second crust. Crimp the edges however you want – I just pinch them together with my fingers. Cut a few slits in the top for steam to escape.
5. Brush the top with beaten egg for that gorgeous golden color.

The Final Countdown (45 minutes):

1. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for another 25-30 minutes until the crust is golden brown and the filling is bubbling.
2. If the edges start browning too fast, cover them with strips of foil.
3. Let it rest for at least 15 minutes before cutting. I know it’s torture to wait when it smells so good, but trust me – it needs time to set up or you’ll have shrimp soup instead of pie.

Serving Suggestions

• A simple green salad with a light vinaigrette cuts through all that creamy richness perfectly.
• Garlic bread or crusty dinner rolls for sopping up any sauce that escapes.
• A cold glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the shrimp.
• For a true Florida vibe, serve with some coleslaw on the side.
• Garnish with extra chopped parsley and a lemon wedge for that restaurant-quality presentation.
• If you want to get really fancy, a small side of rice pilaf works great too.

Switch It Up

Once you’ve mastered the basic recipe, try these variations:

• Cajun Kick: Add some andouille sausage and bump up the hot sauce. Maybe throw in some okra if you can find it.
• Tropical Twist: Add some diced mango and a pinch of curry powder. Sounds weird, tastes amazing.
• Crab Combo: Replace half the shrimp with lump crab meat for the ultimate splurge version.
• Lighter Version: Use half-and-half instead of heavy cream and reduce the cheese. Still delicious, less guilt.
• Breakfast Pie: Add some scrambled eggs to the mix and serve for brunch. Trust me on this one.
• Individual Pies: Make them in ramekins for a fancy dinner party presentation.

Make-Ahead Magic

• You can make the entire filling up to 2 days ahead. Just store it in the fridge and assemble the pie when you’re ready to bake.
• The whole pie can be assembled and frozen unbaked for up to 1 month. Bake straight from frozen, adding about 15-20 minutes to the cooking time.
• Leftover pie keeps in the fridge for 3-4 days and reheats beautifully in the oven at 350°F for about 15 minutes.

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Questions People Actually Ask

Q: Can I use frozen shrimp for this?
A: Absolutely! Just make sure they’re completely thawed and patted dry. The pre-cooked ones work too – just add them at the very end so they don’t get rubbery.

Q: What if I can’t find seafood stock?
A: Chicken broth works fine, or even vegetable broth. You could also make a quick seafood stock by simmering the shrimp shells in water for 15 minutes, then straining.

Q: My filling seems too liquidy. Help!
A: Let it simmer a bit longer to reduce, or mix a tablespoon of cornstarch with cold water and stir it in. It’ll thicken as it bakes too, so don’t panic.

Q: Can I make this without the bottom crust?
A: Sure! Just put the filling in a buttered baking dish and top with the crust. It’s like a shrimp pot pie instead.

Q: My family doesn’t like spicy food. Can I tone it down?
A: Skip the hot sauce and use sweet paprika instead of smoked. You’ll still get great flavor without the heat.

Q: What’s the best way to reheat leftovers?
A: Oven is best at 350°F covered with foil. Microwave works in a pinch, but the crust won’t be as crispy.

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