Florida Shrimp Savory Pie (Print)

Golden baked pie filled with succulent shrimp, creamy cheddar blend, fresh vegetables, and citrusy herbs.

# Ingredients:

→ Crust

01 - 1 pre-made 9-inch pie crust

→ Filling

02 - 1 pound fresh shrimp, peeled and deveined
03 - 1 cup heavy cream
04 - 2 large eggs
05 - 1/2 cup mayonnaise
06 - 1 cup shredded cheddar cheese
07 - 1 small onion, finely chopped
08 - 1 cup diced bell pepper (red or green)
09 - 2 cloves garlic, minced
10 - 1 tablespoon Worcestershire sauce
11 - 1 tablespoon fresh chopped parsley
12 - 1 teaspoon Old Bay seasoning
13 - Salt to taste
14 - Black pepper to taste

→ To Serve

15 - Lemon wedges, for garnish (optional)
16 - Additional fresh chopped parsley, for garnish (optional)

# Instructions:

01 - Set oven to preheat at 350°F.
02 - Fit the pre-made pie crust into a 9-inch pie dish, pressing gently to conform to the shape. Set aside.
03 - Heat butter or oil in a skillet over medium heat. Add finely chopped onion, diced bell pepper, and minced garlic. Cook until vegetables soften, about 5 minutes.
04 - Add peeled and deveined shrimp to the skillet and cook for 3 to 4 minutes until pink and opaque. Remove from heat and allow to cool slightly.
05 - In a large bowl, whisk together heavy cream, eggs, mayonnaise, Worcestershire sauce, Old Bay seasoning, salt, and pepper until fully combined.
06 - Incorporate sautéed vegetables, cooked shrimp, shredded cheddar cheese, and chopped parsley into the cream mixture. Stir thoroughly to ensure even distribution.
07 - Pour shrimp filling into prepared pie crust. Level the surface with a spatula.
08 - Transfer to preheated oven and bake for 30 to 40 minutes, or until the filling is set and the top is golden brown. Shield crust edges with foil if they brown too quickly.
09 - Remove pie from oven and let cool for 15 to 20 minutes before slicing. Garnish with parsley and lemon wedges as desired.

# Pro Tips:

01 -
  • Uses fresh or frozen shrimp so it works year-round
  • Cheesy creamy filling with sweet peppers for rich flavor
  • Quick and easy with pantry basics and store-bought crust
  • Reliable crowd-pleaser for brunch potlucks or weeknight dinners
02 -
  • High protein and flavorful meal
  • Excellent leftover dish still tastes great next day
  • Perfect for brunch or as a light dinner with salad
03 -
  • Always pat shrimp dry after rinsing for best sauté
  • Whisk filling ingredients until there are absolutely no streaks for a smooth custard
  • Letting the pie cool after baking is key to clean neat slices Skipping this step makes for a runnier pie

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