Creamy Florida Shrimp Pie
A rich, creamy shrimp pie featuring a flaky crust and savory filling, ideal for family dinners or special occasions with flavorful cheese and fresh vegetables.
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.