Description
Florida Shrimp Pie is a comforting Southern classic featuring tender shrimp, fresh vegetables, creamy filling, and a flaky pie crust. With a savory blend of seafood and garden flavors, this dish makes a crowd-pleasing main course perfect for brunch, potlucks, or family dinner.
Ingredients
Units
Scale
For the Pie Crust
- 1 (9-inch) refrigerated or homemade pie crust
For the Filling
- 1 tablespoon unsalted butter
- 1 pound Florida shrimp, peeled, deveined, and coarsely chopped
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon Old Bay seasoning or Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce (optional)
- 1 tablespoon fresh parsley, chopped
For Topping
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie plate, crimping the edges. Set aside.
- Sauté Shrimp & Vegetables. In a large skillet, melt the butter over medium heat. Add the chopped Florida shrimp and sauté for 2–3 minutes until the shrimp just turn opaque. Remove shrimp to a bowl. Add onion, celery, and bell pepper to the skillet. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
- Make the Creamy Filling. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, then gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Add Old Bay seasoning, salt, pepper, and hot sauce (if using). Simmer for 2–3 minutes until the mixture thickens slightly.
- Add Shrimp & Assemble Pie. Remove the skillet from heat and fold in the cooked shrimp and chopped parsley. Spoon the filling into the prepared pie crust and spread evenly. Sprinkle shredded cheddar cheese on top.
- Bake and Cool. Bake pie in the center of the preheated oven for 25–30 minutes until the filling is bubbly and the cheese is golden. If the edges brown too quickly, cover with foil. Let the pie cool for 10 minutes before slicing.
Notes
- For a lighter pie, use half-and-half instead of heavy cream.
- Frozen shrimp can be used, just thaw and pat dry before cooking.
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the filling.
- Serve with a green salad or fresh tomato slices for a well-rounded meal.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 635mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 127mg
