Florida Shrimp Pie
Florida Shrimp Pie is an exquisite and delightful dish that combines succulent shrimp with a creamy, flavorful filling in a flaky crust, perfect for family gatherings or a cozy dinner.
Servings: 6 servings
Calories: 500kcal
Ingredients
For the crust
- 2 pieces pre-made pie crusts homemade or store-bought
- 1 large egg for egg wash
For the filling
- 1 lb shrimp, peeled, deveined & chopped fresh and sweet, the star of this dish
- 1/2 cup diced onion adds a sweet and savory base flavor
- 3 cloves garlic, minced infuses the dish with aromatic depth
- 1/2 cup diced bell pepper adds fresh bursts of flavor
- 1/2 cup chopped mushrooms optional, enhances the texture
- 3 tbsp unsalted butter for sautéing vegetables
- 1/4 cup all-purpose flour acts as a thickening agent
- 1 1/2 cups heavy cream or whole milk for richness
- 1/2 cup seafood or chicken broth adds umami and depth
- 1 tsp Old Bay seasoning adds character to the filling
- 1/2 tsp salt enhances all the flavors
- 1/4 tsp black pepper to round off the flavors
- 1 tbsp lemon juice brightens the dish
- 2 tbsp fresh parsley, chopped for garnish and flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Roll out one of the pie crusts and fit it into a 9-inch pie dish, pricking the bottom with a fork to prevent bubbling.
- In a skillet, melt the butter over medium heat. Add the diced onion, minced garlic, diced bell pepper, and optional mushrooms. Sauté for about 3 to 4 minutes until the vegetables are softened and fragrant.
- Sprinkle the flour over the sautéed vegetables and stir for about a minute. Gradually whisk in the heavy cream and seafood broth, stirring continuously until the mixture thickens.
- Season the mixture with Old Bay seasoning, salt, black pepper, and lemon juice. Fold in the chopped shrimp, cooking just until they turn pink (about 3 minutes). Mix in the fresh parsley before removing from heat.
- Pour the shrimp filling into the prepared crust. Top with the second pie crust, sealing the edges well. Cut small slits in the top crust to allow steam to escape, and brush with the beaten egg.
Baking
- Bake for 35 to 40 minutes or until the crust is golden brown. Allow the pie to cool for about 10 minutes before slicing into wedges.
Notes
For extra flavor, consider adding Worcestershire sauce or red pepper flakes. Optional seasonal vegetables and cheese can enhance the dish. To prevent clumping, ensure the butter isn’t too hot when adding flour.