Florida Shrimp Pie with Cheese (Print)
Juicy shrimp, golden crust, and a creamy cheese center make this dish a coastal comfort classic.
# Ingredients:
→ Crust
01 -
1 pre-made pie crust (about 23 cm in diameter) or homemade equivalent
02 -
1 egg, beaten with 15 ml water for egg wash
→ Shrimp Filling
03 -
450 g large Florida shrimp, peeled, deveined, and chopped
04 -
30 g unsalted butter
05 -
80 g onion, finely chopped
06 -
60 g celery, finely chopped
07 -
60 g red bell pepper, finely chopped
08 -
2 garlic cloves, minced
09 -
5 ml Old Bay seasoning
10 -
2.5 ml smoked paprika
11 -
2.5 ml cayenne pepper (optional, for heat)
12 -
2.5 ml salt
13 -
1.25 ml black pepper
14 -
8 g all-purpose flour
15 -
120 ml heavy cream
16 -
120 ml whole milk
17 -
5 ml Dijon mustard
18 -
5 ml lemon zest
19 -
60 g white cheddar cheese, shredded
20 -
25 g Parmigiano Reggiano, grated
→ Topping
21 -
30 g panko breadcrumbs
22 -
15 ml unsalted butter, melted
23 -
25 g Parmigiano Reggiano, grated
24 -
5 ml fresh parsley, chopped
# Steps:
01 -
Preheat oven to 190°C. Roll dough into a 23 cm pie pan and crimp edges. Prick base with a fork, brush with egg wash, and bake for 10 minutes until lightly golden. Set aside.
02 -
In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper; sauté for 3–4 minutes until softened.
03 -
Stir in garlic, Old Bay seasoning, smoked paprika, cayenne, salt, and black pepper. Add shrimp and cook 2–3 minutes until just pink. Remove shrimp mixture from skillet and set aside.
04 -
In the same skillet, sprinkle in flour. Whisk in heavy cream and milk gradually, cooking until thickened.
05 -
Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan until smooth. Return shrimp mixture to skillet and combine well. Remove from heat.
06 -
Transfer filling to pre-baked crust and spread evenly. In a small bowl, toss panko breadcrumbs with melted butter, Parmesan, and parsley. Scatter evenly over the filling.
07 -
Bake pie at 190°C for 25–30 minutes until crust is golden and filling is bubbling.
08 -
Let rest for 5–10 minutes before slicing. Serve warm, optionally with fresh lemon juice or hot sauce.
# Notes:
01 -
For best flavor, use freshly caught Gulf shrimp and finely chop all vegetables for even cooking.
02 -
Thaw frozen shrimp completely and blot excess moisture before cooking.
03 -
For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
04 -
Increase cayenne pepper to elevate spiciness or serve with extra hot sauce.
05 -
For variety, substitute with buttery biscuit crust or puff pastry as desired.