Florida Shrimp Pie

Here’s a long, detailed recipe for a Florida Shrimp Pie — a comforting, savory Southern-style seafood pie loaded with tender shrimp, creamy cheese, and a rich, herb-seasoned filling baked in a golden, flaky crust. It’s inspired by coastal Florida flavors and makes a fantastic brunch, dinner, or potluck dish.

🦐 Florida Shrimp Pie Recipe

Serves: 6–8

Prep Time: 25 minutes

Cook Time: 40–45 minutes

Total Time: ~1 hour 10 minutes

📝 Ingredients

🥧 For the Pie Crust (choose one):

• 1 9-inch deep-dish pie shell (store-bought or homemade, unbaked)
  OR
• Homemade crust:
  
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3–4 tbsp ice water

🦐 For the Shrimp Filling:

• 1 lb medium shrimp, peeled, deveined, chopped
• 1 tbsp olive oil or butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1 tsp Old Bay seasoning (or Cajun seasoning)
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1/2 lemon
• 1 tsp hot sauce (optional, for a kick)

🥚 For the Custard Base:

• 3 large eggs
• 1 cup half-and-half or whole milk
• 1/2 cup sour cream or mayonnaise (adds richness)
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried thyme or 1 tsp fresh
• 1/2 tsp hot sauce (optional)

🧀 Cheese Layer:

• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack or mozzarella
• Optional: 2 tbsp grated Parmesan for topping

🔪 Step-by-Step Instructions

🧈 Step 1: Prepare the Crust

If using store-bought:

• Place the unbaked pie shell in a pie dish and refrigerate until ready to fill.

If making homemade crust:

1. In a bowl, mix flour, salt, and sugar.
2. Cut in cold butter using a pastry blender or fork until mixture is crumbly.
3. Add ice water 1 tbsp at a time, mixing until dough just holds together.
4. Form into a disc, wrap in plastic, and chill for 30 minutes.
5. Roll out to fit a 9-inch pie dish, press in, and crimp the edges.

📝 Blind baking optional but helpful: Prick with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 10 minutes. Remove weights and let cool.

🍤 Step 2: Cook the Shrimp Mixture

1. Heat olive oil or butter in a skillet over medium heat.
2. Sauté onion, celery, and bell pepper for 4–5 minutes until soft.
3. Add garlic and cook for 30 seconds more.
4. Stir in shrimp and season with Old Bay, paprika, salt, pepper, and hot sauce (if using).
5. Cook for 2–3 minutes until shrimp just turn pink (they’ll finish in the oven).
6. Remove from heat, squeeze lemon juice over the mixture, and set aside to cool slightly.

🥚 Step 3: Make the Custard Base

In a large bowl, whisk together:

• Eggs
• Half-and-half (or milk)
• Sour cream (or mayo)
• Dijon mustard
• Chopped parsley and thyme
• Optional hot sauce

Season with a pinch of salt and pepper.

🧀 Step 4: Assemble the Pie

1. Preheat oven to 375°F (190°C).
2. Sprinkle half the shredded cheese over the bottom of the crust.
3. Spoon the cooked shrimp and veggie mixture evenly over the cheese.
4. Pour the egg custard mixture over the top.
5. Sprinkle with remaining shredded cheese and Parmesan (if using).

🔥 Step 5: Bake

1. Place the pie on a baking sheet to catch drips.
2. Bake uncovered for 40–45 minutes, or until:
   
   • Center is set and doesn’t jiggle
   • Top is golden and bubbly
   • Knife inserted in center comes out clean

📝 If the crust edges brown too quickly, cover them loosely with foil.

🌿 Step 6: Rest & Serve

Let the pie cool for 10–15 minutes before slicing — this helps it set and hold its shape.

Garnish with:

• Fresh parsley
• A squeeze of lemon juice
• Hot sauce on the side

🍽️ Serving Suggestions

Serve warm with:

• A side salad (citrus vinaigrette works well)
• Sautéed greens or roasted asparagus
• Grits, home fries, or fruit salad for brunch-style service

🧊 Storage & Reheating

• Refrigerate leftovers for up to 3–4 days.
• Reheat slices in a 350°F oven for 10–12 minutes or microwave in short bursts.
• Can be made ahead and frozen (bake, cool, then freeze whole or in slices).

🔄 Variations

• Spicy Creole Style: Add diced tomatoes, more Cajun seasoning, and andouille sausage.
• Southern Low Country: Add cooked grits or rice to the filling.
• Gluten-Free: Use a gluten-free pie crust or bake crustless as a shrimp frittata.
• Cheesy Upgrade: Add cream cheese or pimento cheese to the custard.

Would you like a crustless low-carb version, or a mini hand pie adaptation for parties? I’d be glad to help you with that too!