Florida Shrimp Pie Bake

This Florida shrimp pie transforms sweet coastal shrimp into a rich, creamy dish that reminds me of leisurely beach vacations and seafood shacks along the Gulf Coast. The combination of tender shrimp, cheese, and vegetables creates a comforting meal that feels both indulgent and homey.

I first made this pie for a summer dinner party when guests were craving something special but not fussy. The empty pie dish at the end of the night told me everything I needed to know about its success.

Ingredients

• Fresh shrimp peeled and deveined: Use wild caught Florida pink shrimp if possible for the sweetest flavor
• Heavy cream: Creates the luxurious base for the filling
• Eggs: Provides structure as the pie sets
• Mayonnaise: Adds richness and helps bind everything together
• Cheddar cheese: Sharp varieties offer the best contrast to the sweet shrimp
• Onion and bell pepper: The classic aromatic base that complements seafood
• Garlic: Fresh cloves provide much more flavor than pre minced varieties
• Worcestershire sauce: Adds umami depth that enhances the seafood
• Old Bay seasoning: The quintessential seafood spice blend with paprika celery salt and more
• Premade pie crust: Saves time without sacrificing quality

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 350°F ensuring it reaches full temperature before baking. A properly preheated oven ensures the pie cooks evenly from the start and helps the crust develop properly.

Prepare Pie Crust:

Gently unroll the premade crust and press it into your pie dish with light fingers. Avoid stretching the dough which can cause shrinkage during baking. Create a decorative edge by pressing with your fingers or a fork around the perimeter.

Sauté Vegetables:

Heat a tablespoon of butter in a skillet until it foams slightly. Add the chopped onions and bell peppers first cooking for about 3 minutes until they begin to soften. Add the garlic during the last minute to prevent it from burning which would create bitterness in your filling.

Cook Shrimp:

Add the cleaned shrimp to the same skillet with the vegetables. Look for them to curl into a C shape and turn pink which usually takes 3 to 4 minutes. Avoid overcooking as they will continue to cook in the oven. The shrimp should be just opaque throughout.

Mix the Filling:

In a large bowl whisk the heavy cream and eggs until fully combined first before adding the mayonnaise. The Worcestershire sauce and Old Bay bring the coastal flavors while a pinch of black pepper enhances everything. Whisk until completely smooth to ensure a silky filling.

Incorporate Cheese and Vegetables:

Fold in the cooled shrimp and vegetable mixture along with the shredded cheese using a rubber spatula. Gentle folding rather than vigorous stirring maintains the integrity of the shrimp pieces and distributes everything evenly throughout the filling.

Pour Filling:

Transfer the mixture into your prepared crust carefully spreading it to create an even top. The filling should come nearly to the top of the crust but leave a small margin to prevent overflow during baking as the mixture expands slightly.

Bake the Pie:

Place the pie on the middle rack of your preheated oven where heat distribution is most even. Watch for the filling to puff slightly and develop a golden top which indicates it has set properly. Shield the crust edges with foil after about 20 minutes if they brown too quickly.

Cool Down:

Allow the pie to rest after baking which lets the proteins in the filling stabilize making for cleaner slices. The internal temperature remains hot enough to continue cooking the filling slightly during this rest period.

Garnish and Serve:

Fresh parsley adds a pop of color while lemon wedges provide brightness that cuts through the rich filling. The acidity of lemon particularly complements seafood and helps balance the creamy elements.

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The Old Bay seasoning truly makes this dish special. My grandmother who lived in Maryland for decades always kept a tin in her spice cabinet claiming it was the secret to making any seafood dish taste like it came from a coastal restaurant.

Make Ahead Options

This shrimp pie works beautifully as a prepare ahead meal for busy weeknights or entertaining. You can assemble the entire pie up to 24 hours in advance keep it covered in the refrigerator and bake when needed. If baking from cold add about 5 7 minutes to the cooking time. Alternatively prepare and cook the filling separately then store it refrigerated for up to two days. When ready to serve simply reheat the filling pour into a fresh crust and bake until warmed through about 20 minutes.

Ingredient Substitutions

If fresh shrimp isnt available frozen works well just thaw completely and pat dry before cooking. For a lighter version substitute half the heavy cream with half and half or whole milk though the filling wont be quite as rich. Pepper jack cheese creates a spicier version while Swiss cheese offers a more subtle flavor profile. Those avoiding shellfish can substitute flaked cooked white fish such as cod or halibut with excellent results. For the crust a gluten free premade option works seamlessly or try a homemade almond flour crust for a low carb alternative.

Regional Variations

This Florida shrimp pie has cousins throughout the coastal South. In Louisiana you might find similar pies spiced with cayenne and holy trinity vegetables celery bell pepper and onion instead of just the latter two. South Carolina versions often include a bit of Charleston rice to extend the filling while Georgia coastal cooks might add sweet corn kernels for texture and sweetness. In the Florida Keys lime zest and juice frequently make an appearance adding brightness to the rich filling. Each regional variation reflects local ingredients and preferences while maintaining the core concept of showcasing fresh local seafood.

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Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Yes, you can use frozen shrimp. Just ensure they are thawed, peeled, and deveined before cooking.

→ What can I substitute for Old Bay seasoning?

You can substitute Old Bay with a mix of celery salt, paprika, black pepper, and cayenne for similar flavor.

→ How can I prevent the crust from burning?

Cover the edges of the crust with aluminum foil or a pie crust shield if it darkens too quickly during baking.

→ Can I make this pie ahead of time?

Yes, you can prepare it ahead and store it in the fridge. Reheat it in the oven before serving.

→ What sides pair well with this dish?

Serve it with a simple green salad, roasted asparagus, or steamed vegetables for a balanced meal.

→ Is there a dairy-free alternative for this pie?

You can replace heavy cream and cheddar with plant-based alternatives to make the dish dairy-free.