Description
Enjoy a flavorful Florida Shrimp Pie featuring tender shrimp sautéed with fresh vegetables and herbs, combined with a creamy, cheddar-infused filling baked to golden perfection in a flaky pie crust. Perfect for a delightful seafood meal that serves six.
Ingredients
Scale
Shrimp Mixture
- 1 lb fresh large shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 cup bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 2 tsp Old Bay seasoning
- Salt and pepper to taste
Pie Filling
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1/4 cup fresh dill, chopped
- 1 cup shredded sharp cheddar cheese
Crust
- 1 store-bought or homemade pie crust
- 1 tbsp butter (for sautéing vegetables and shrimp)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shrimp pie.
- Sauté Vegetables: In a skillet over medium heat, melt the butter and sauté the chopped onions and bell peppers until they are soft and fragrant.
- Cook Shrimp: Add the peeled and deveined shrimp along with the minced garlic to the skillet. Cook until the shrimp turns pink, about 3 to 5 minutes, indicating they are just cooked through.
- Prepare Filling Mixture: In a separate bowl, whisk together the heavy cream, lemon juice, chopped fresh dill, salt, pepper, and Old Bay seasoning to create a flavorful creamy base.
- Add Cheese: Mix the shredded sharp cheddar cheese into the cream mixture until the cheese is well incorporated.
- Combine Filling: Stir the cooked shrimp and vegetable mixture into the creamy cheese mixture, ensuring even distribution.
- Fill Pie Crust: Spoon the combined shrimp filling into your prepared pie crust, spreading it evenly.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving to let the filling firm up for best texture and flavor.
Notes
- Ensure shrimp is fresh and properly deveined for the best taste and texture.
- You can substitute heavy cream with half-and-half for a lighter pie, but the texture may be less rich.
- Feel free to experiment with different bell pepper colors for visual appeal and subtle flavor variation.
- This pie can be served warm or at room temperature, making it versatile for gatherings.
- Leftovers can be refrigerated for up to 2 days and reheated gently to maintain texture.
