Name: Florida Shrimp Pie
Ingredients: In one bowl, combine about 1 pound of shrimp, peeled and deveined. In another, mix 1 cup of heavy cream with 2 large eggs whisked in until smooth. Add 1 cup of chopped sweet onion, ½ cup diced celery, ½ cup diced red bell pepper and season with salt, pepper and a pinch of old‑bay seasoning. Melt 2 tablespoons of unsalted butter and blend in 2 tablespoons of all‑purpose flour to form a roux, then stir into the cream and egg mixture. Fold in ½ cup of shredded sharp cheddar cheese and 1 tablespoon of lemon juice. Prepare a 9-inch pie dish greased with butter or cooking spray and lay a single pie crust (homemade or store‑bought) across the base and up the sides, trimming any excess.

Description

Florida Shrimp Pie is a delicious coastal-inspired casserole that layers tender shrimp, creamy sauce, sweet vegetables, and a buttery crust. It brings together the fresh flavors of shrimp with hints of citrus and a golden, flaky top—perfect for a comforting dinner or a family gathering by the sea.

Ingredients

Scale

In one bowl, combine about 1 pound of shrimp, peeled and deveined. In another, mix 1 cup of heavy cream with 2 large eggs whisked in until smooth. Add 1 cup of chopped sweet onion, ½ cup diced celery, ½ cup diced red bell pepper and season with salt, pepper and a pinch of old‑bay seasoning. Melt 2 tablespoons of unsalted butter and blend in 2 tablespoons of all‑purpose flour to form a roux, then stir into the cream and egg mixture. Fold in ½ cup of shredded sharp cheddar cheese and 1 tablespoon of lemon juice. Prepare a 9-inch pie dish greased with butter or cooking spray and lay a single pie crust (homemade or store‑bought) across the base and up the sides, trimming any excess.

Instructions

Preheat the oven to 375 °F (190 °C). Arrange the seasoned shrimp in the prepared crust and pour the creamy vegetable‑cheese filling evenly over top. Cover with another crust or place strips to make a lattice, pressing edges to seal and crimp. Lightly brush the top with melted butter or an egg wash for a golden finish. Place the pie on a baking sheet to catch any drips. Bake until the crust is golden brown and the filling is bubbling, about 35 to 40 minutes. Let it rest for 5 to 10 minutes before slicing to ensure the filling sets nicely.

Notes

This shrimp pie tastes even better the next day once flavors meld. You can customize by adding chopped cooked bacon or crumbled feta for a richer profile. For a lighter version, substitute half‑and‑half for the heavy cream. If you prefer a richer crust, brush the top with garlic butter before baking. Serve with a crisp green salad or steamed asparagus for a balanced meal.