Name: Creamy Florida Shrimp Pie – Coastal Comfort on a Plate
Ingredients: 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); 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; 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)

Description

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.

Ingredients

Scale

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)