Description
A creamy, savory Florida shrimp pie recipe filled with tender Gulf shrimp, sauteed vegetables, and rich, seasoned sauce baked inside a golden flaky crust. Perfect for weeknight dinners, family gatherings, or special occasions.
Ingredients
Scale
- 1 lb fresh Gulf shrimp, peeled, deveined, and chopped
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 celery stalk, diced
- 1 small bell pepper, diced
- 2 garlic cloves, minced
- 2 tbsp flour (or cornstarch)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- 2 tbsp fresh parsley, chopped
- 1 ready-made 9-inch pie crust (top & bottom)
- 1 egg, beaten (for egg wash)
- Salt & black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter and sauté onion, celery, bell pepper, and garlic until softened.
- Add shrimp; cook 2–3 minutes until just pink.
- Stir in flour, then gradually whisk in heavy cream.
- Add cream cheese, Old Bay, paprika, parsley, salt, and pepper. Stir until creamy.
- Line pie dish with bottom crust; spoon filling evenly inside.
- Cover with top crust, sealing edges and cutting slits for steam.
- Brush with egg wash and bake 30–35 minutes until golden brown.
- Rest 10 minutes before slicing.
Notes
- Don’t overcook shrimp; they’ll finish in the oven.
- Filling can be made 24 hours ahead and refrigerated.
- For a spicier version, add Cajun seasoning or diced jalapeños.
- Leftovers reheat best in the oven, not the microwave, to keep crust crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 420kcal
- Sugar: 3g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg