Florida Shrimp Savory Pie (Print Version)
Coastal shrimp, creamy cheese, and fresh vegetables in a golden crust for a comforting meal with citrus notes.
# Ingredients:
→ Pie Crust
01 -
1 ½ cups all-purpose flour
02 -
½ teaspoon salt
03 -
½ cup unsalted butter, cold and diced
04 -
4–5 tablespoons ice water
05 -
1 pre-made 9-inch pie shell (optional)
→ Shrimp Filling
06 -
1 tablespoon olive oil
07 -
1 tablespoon unsalted butter
08 -
1 small yellow onion, finely diced
09 -
1 small green bell pepper, diced
10 -
2 cloves garlic, minced
11 -
1 celery stalk, finely chopped
12 -
1 teaspoon Old Bay seasoning
13 -
½ teaspoon smoked paprika
14 -
¼ teaspoon cayenne pepper (optional)
15 -
1 pound raw Florida shrimp, peeled, deveined, and chopped
16 -
1 tablespoon all-purpose flour
17 -
¾ cup whole milk or half-and-half
18 -
½ cup heavy cream
19 -
Zest of ½ lemon
20 -
1 tablespoon fresh lemon juice
21 -
Salt and pepper to taste
→ Cheese and Egg Mixture
22 -
2 large eggs
23 -
½ cup mayonnaise or sour cream
24 -
1 cup shredded cheddar cheese
25 -
½ cup shredded mozzarella or Monterey Jack
26 -
2 tablespoons chopped fresh parsley
27 -
2 green onions, sliced thin (white and green parts)
# Steps:
01 -
In a mixing bowl, whisk together flour and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Crimp edges, dock bottom with a fork, and pre-bake at 375°F (190°C) for 10 minutes. Set aside.
02 -
Heat olive oil and butter in a skillet over medium heat. Add onions, celery, and bell pepper. Cook for 4–5 minutes until soft. Add garlic, Old Bay, paprika, and cayenne (if using). Stir until fragrant. Stir in the chopped raw shrimp. Cook for 2–3 minutes until pink. Sprinkle in flour and stir to coat evenly. Slowly pour in milk and cream, stirring constantly. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Add lemon zest, lemon juice, and season with salt and pepper. Remove from heat and let cool slightly.
03 -
In a large bowl, whisk eggs with mayonnaise (or sour cream). Stir in shredded cheeses, parsley, and green onions. Fold in the slightly cooled shrimp mixture. Mix until fully combined.
04 -
Pour the shrimp mixture into the pre-baked pie crust, smoothing out the top. Bake at 350°F (175°C) for 35–45 minutes, or until the center is set and top is golden. Let cool 10–15 minutes before slicing.
# Notes and Tips:
01 -
Pre-baking the crust ensures it remains crisp and avoids a soggy bottom.