Florida Shrimp Pie (Printable Recipe)
Gulf shrimp and cream sauce baked in flaky crust with cheesy panko topping.
# Ingredients You'll Need:
→ Main Filling
01 -
1 lb fresh Gulf shrimp, peeled and chopped
02 -
1 tbsp unsalted butter
03 -
1 small onion, finely chopped
04 -
1 celery stalk, finely chopped
05 -
1 red bell pepper, finely chopped
06 -
2 cloves garlic, minced
07 -
1 tsp Old Bay seasoning
08 -
1/2 tsp smoked paprika
09 -
1/4 tsp cayenne pepper, optional
10 -
Salt and black pepper to taste
→ Cream Sauce
11 -
1 tbsp all-purpose flour
12 -
1/2 cup heavy cream
13 -
1/2 cup whole milk
14 -
1 tsp Dijon mustard
15 -
1 tsp lemon zest
16 -
1/2 cup shredded white cheddar cheese
17 -
1/4 cup grated Parmesan cheese
→ Crust and Topping
18 -
1 9-inch pie crust, store-bought or homemade
19 -
1 egg, beaten (for egg wash)
20 -
1/2 cup panko breadcrumbs
21 -
1 tbsp melted butter
22 -
1 tbsp chopped fresh parsley
23 -
2 tbsp grated Parmesan cheese
# Steps to Follow:
01 -
Preheat the oven to 375°F to prepare for baking the crust and assembled pie.
02 -
Roll out the pie crust into a 9-inch pie pan, crimp the edges, prick the bottom with a fork, brush with egg wash, and prebake for 10 minutes until lightly golden.
03 -
Melt butter in a skillet over medium heat, then sauté onion, celery, and red bell pepper for 3-4 minutes until softened. Add garlic and seasonings and cook for 1 more minute.
04 -
Add chopped shrimp and cook for 2-3 minutes until pink. Remove from heat and set aside.
05 -
In the same skillet, sprinkle flour over drippings and whisk. Gradually add cream and milk, whisking until thickened. Stir in Dijon, lemon zest, and cheeses until smooth.
06 -
Return the shrimp mixture to the sauce and stir to combine thoroughly.
07 -
Pour filling into the prebaked crust and spread evenly. Mix panko with melted butter, Parmesan, and parsley, then sprinkle over the top.
08 -
Bake for 25-30 minutes until the top is golden and the filling is bubbling. Let cool slightly before slicing.
# Extra Tips:
01 -
Do not overcook the shrimp during sautéing as they will continue to cook in the oven.
02 -
Prebaking the crust prevents it from getting soggy from the creamy filling.
03 -
Slowly adding the cream avoids lumps in the sauce.
04 -
Let the pie rest before slicing to help the filling set properly.