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Bright, tender shrimp mix with crunchy veggies and melty Cheddar inside a buttery crust. This Florida Shrimp Cheddar Pie is all about sunny flavors and good vibes. Whenever I bring it to a party, it’s the first thing gone—everyone loves how it blends classic comfort with a little Gulf Coast flair.
I whipped up this pie for a family cookout by the pool once. It was gone before I could blink, and ever since it’s been my family’s go-to centerpiece for get-togethers.
Irresistible Ingredients
- Shredded Cheddar cheese: creates a gooey, golden layer on top—sharp Cheddar, freshly grated, is best for flavor
- Salt, black pepper, and cayenne: these up the flavor in every bite, so crack your pepper fresh if you can
- Worcestershire sauce: gives rich, savory undertones—look for one with anchovies for extra punch
- Lemon juice: makes the seafood taste even brighter—fresh squeezed is absolutely worth it
- Large eggs: make the filling set and turn every bite rich—nothing beats fresh eggs for that
- Mayonnaise and milk: together make a creamy, dreamy custard—homemade or fancy mayo kicks it up
- Garlic: adds bold zing—choose firm, full cloves for the best bite
- Green bell pepper and celery: these add color, crunch, and a little freshness—grab the snappiest veggies
- Onion, finely chopped: brings a sweet note and a great smell—look for onions with dry skins
- Butter: mellows out the veggies and gives the whole thing richness—real butter really makes a difference
- Fresh shrimp, peeled and deveined: delivers sweet ocean flavor—Gulf shrimp are especially fab if you can find them
- Unbaked 9 inch pastry shell: flaky, tender base—make sure it’s not broken or dry before you start
Simple Step-by-Step Guide
- Bake and Chill:
- Start off by baking at 425 F until your pie looks puffed, golden, and set—this is about 30 minutes. Once done, give it a 10 minute break before slicing, so the filling stays together.
- Toss on the Cheese:
- Pour the custard over the shrimp-veggie mix in the crust, then top it off with loads of shredded Cheddar. Make sure it’s spread everywhere, as it’ll melt into a lovely bubbly finish.
- Assemble It:
- Spread the shrimp and veggies evenly in your pie shell, making sure every bite is packed with filling.
- Mix the Creamy Stuff:
- Grab a bowl and mix mayo with milk. Add eggs, lemon juice, Worcestershire, salt, pepper, and cayenne. Beat it up until smooth and combined—this keeps everything light and holds the filling.
- Cook the Shrimp and Veggies:
- Heat up butter in a skillet, toss in garlic, celery, bell pepper, and onion. Cook on medium so they get soft and tasty, about 5 minutes. Drop in the shrimp and stir until pink—don’t cook them too long or they’ll turn tough. Then drain off any extra liquid.
- Get Your Crust Ready:
- Place the pastry shell onto a baking sheet—that paper catches spills and makes moving the pie way easier.
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My favorite thing about making this? Watching the cheese bubble and brown on top. Makes me think back to my grandma’s Jacksonville kitchen, the windows open and everything smelling like the sea and home.
Leftover Storage
Let your pie cool down before wrapping slices tightly for the fridge. It’ll taste awesome for three days—just pop it back in a low oven if you want that crust to get crispy again.
Easy Ingredient Swaps
No Cheddar? Try Monterey Jack, or throw in some smoked Gouda for a twist. Red bell pepper or scallions are tasty swaps too, but shrimp should always be front and center.
Serving Ideas
Eat a slice with a tangy salad and chilled white wine, or have it for brunch with hot roasted potatoes and fruit. I always put a bottle of hot sauce and some lemon wedges on the table—makes it extra zippy.
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History and Culture
This classic was inspired by old-school shrimp casseroles from Southern coastal towns. It’s like a quiche but with loads of Gulf shrimp and a little Cajun flair. Folks everywhere make their own tweaks, but this version is total Florida home-style comfort.
Recipe FAQs
- → Can frozen shrimp work for this dish?
Totally! Just make sure to thaw them completely and pat them dry to avoid extra water in your filling.
- → Are there other cheeses I can try?
Definitely! Monterey Jack, Pepper Jack, or other soft, meltable cheeses work nicely as alternatives.
- → How do I keep the crust from getting soggy?
Use a hot baking sheet and thoroughly drain cooked shrimp and veggies before adding them to the pie.
- → Is this make-ahead friendly?
Yes! Bake it ahead of time and warm it gently in the oven to bring back its crispy texture and rich flavors.
- → Can I turn up the heat in this dish?
For extra spice, mix in a few drops of hot sauce or a little cayenne pepper to the filling.
- → What sides go well with this dish?
A refreshing green salad and a cool glass of white wine are great options to complete the meal.