Instructions:
- Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and refrigerate until ready to fill.
- In a medium skillet, melt the butter over medium heat. Add chopped onion, garlic, celery, and green bell pepper. Sauté for 5–7 minutes, until vegetables are soft and fragrant. Season with paprika, optional cayenne, salt, and pepper. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, and mayonnaise until smooth.
- Fold in the sautéed vegetable mixture, chopped shrimp, shredded cheddar cheese, and parsley. Mix until evenly combined.
- Pour the filling into the prepared pie crust and spread it out smoothly.
- Bake for 35–40 minutes, or until the top is golden brown and the center is fully set.
- Allow the pie to rest for 10 minutes before slicing. This helps the filling firm up and makes serving easier.
Variations :
- Seafood Mix: Substitute or supplement the shrimp with crabmeat or scallops for a mixed seafood pie.
- Spicy Cajun Style: Replace paprika with Cajun seasoning and add chopped jalapeños for a spicier version.
- Cheese Blend: Use a mix of cheddar and Monterey Jack for a smoother, more melty texture.
- Gluten-Free: Use a gluten-free pie crust to make this recipe accessible for gluten-sensitive diets.
Tips :
- Fresh shrimp from Florida are ideal, but if using frozen, thaw and pat dry thoroughly to avoid excess moisture in the pie.
- Let it rest before slicing—this allows the custard to set properly, giving you clean slices.
- Add lemon zest or a splash of lemon juice to the filling for added brightness that complements the shrimp.
- For make-ahead convenience, the pie can be baked and refrigerated, then gently reheated before serving.
This Florida Shrimp Pie is a true coastal comfort classic, offering both elegance and homestyle warmth in every bite.
