Florida Shrimp Pie

A perfect harmony of creamy, savory goodness packed with tender Gulf shrimp, wrapped in a flaky crust that transports you straight to the sunny shores of the Sunshine State. This southern classic combines coastal flavors with homestyle cooking for a dish that's guaranteed to impress.

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Course: Main Course

Cuisine: American, Southern

Keyword: Shrimp Pie, Florida Cuisine, Seafood Pie, Southern Recipe

Prep Time: 30

Cook Time: 45

Chilling Time: 30

Total Time: 1 45

Servings: servings

Calories: 485kcal

Equipment

9-inch Pie Dish
Pastry Cutter
Large Skillet

Ingredients

For the crust

2 cups all-purpose flour substitute with whole wheat flour for a nuttier flavor
1/2 tsp salt
2/3 cup unsalted butter cold, cubed
6-8 tbsp ice water

For the filling

1 1/2 pounds fresh shrimp peeled and deveined
3 tbsp butter
1 medium onion finely diced
2 stalks celery finely chopped
1 red bell pepper diced
3 cloves garlic minced
1/4 cup all-purpose flour
1 1/2 cups seafood stock chicken stock is an acceptable alternative
1/2 cup heavy cream for a lighter option, use half-and-half
2 tbsp fresh lemon juice
2 tsp Old Bay seasoning
1/4 tsp cayenne pepper adjust to taste
1/3 cup fresh parsley chopped
salt and freshly ground black pepper to taste
1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

In a large bowl, whisk together flour and salt. Add cold butter pieces and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture, one tablespoon at a time, stirring gently with a fork until the dough begins to come together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
If your shrimp aren't already peeled and deveined, do so now. For the most flavorful pie, leave the tails on about half of the shrimp. Cut larger shrimp into bite-sized pieces, leaving smaller ones whole for textural variation.
Melt butter in a large skillet over medium heat. Add onions, celery, and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste. Gradually whisk in the seafood stock, ensuring there are no lumps. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Stir in heavy cream, lemon juice, Old Bay seasoning, and cayenne pepper.
Fold in the shrimp and cook just until they begin to turn pink, about 1-2 minutes. Remove from heat and stir in fresh parsley. Season with salt and pepper to taste. Allow the filling to cool slightly while you roll out the dough.
Preheat your oven to 375°F (190°C). Roll out 2/3 of the dough on a floured surface and fit it into a 9-inch pie dish. Pour in the cooled shrimp mixture. Roll out the remaining dough and place over the top. Trim and crimp the edges decoratively, then cut several slits in the top to allow steam to escape. Brush with egg wash for a golden finish.
Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. Allow the pie to rest for 10-15 minutes before serving.

Notes

For a healthier version, substitute the heavy cream with Greek yogurt mixed with a little milk, use olive oil instead of butter for the filling, or try a whole wheat crust for additional fiber. The unbaked pie can be assembled and frozen for up to 1 month – simply increase baking time by 15-20 minutes if cooking from frozen.

Nutrition

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