Florida Shrimp Pie Delight

This Florida shrimp pie transforms the bounty of coastal waters into a rich, comforting dish that captures the essence of sunshine state cooking. The delicate sweetness of fresh shrimp melds perfectly with creamy cheese and aromatic vegetables, all nestled in a golden, flaky crust that keeps everyone coming back for seconds.

I first created this pie when hosting friends from out of state who wanted an authentic taste of Florida seafood. The empty pie plate and requests for the recipe told me everything I needed to know about its crowd-pleasing potential.

Ingredients

• 1 pound fresh shrimp peeled and deveined: Florida pink shrimp offer the sweetest flavor but Gulf shrimp work beautifully too
• 1 premade pie crust: Saves tremendous time without sacrificing quality
• 1 cup heavy cream: Creates that silky texture that makes this pie so luxurious
• 1 cup shredded cheddar cheese: The sharp variety adds the perfect flavor contrast
• 1/2 cup diced onion: Sweet onions like Vidalias complement the seafood beautifully
• 1/2 cup diced bell pepper: Red peppers add vibrant color and subtle sweetness
• 2 cloves garlic minced: Fresh is absolutely essential for proper aromatic foundation
• 2 tablespoons butter: European style with higher fat content elevates the sautéing process
• 1 tablespoon Worcestershire sauce: The secret ingredient that adds depth without overpowering
• 1 teaspoon Old Bay seasoning: The classic seafood enhancer with perfectly balanced spices
• Salt and pepper to taste: Finishing seasonings that bring everything together
• Fresh parsley for garnish: Brightens both flavor and presentation

Instructions

Prepare the Filling:

Melt butter until it foams slightly in a large skillet over medium heat. Add diced onion and bell pepper, cooking until they soften and become translucent, about 5 minutes. Their sweetness should intensify but not brown. Add minced garlic and stir continuously for exactly one minute to release its fragrance without burning. Introduce the shrimp with Worcestershire sauce and Old Bay, cooking just until they turn pink and curl slightly. Overcooking will make them rubbery, so watch carefully for that perfect opaque appearance, about 3-4 minutes. Remove from heat immediately to stop the cooking process.

Create the Creamy Base:

In a mixing bowl, combine heavy cream and shredded cheddar until it forms a smooth, pourable mixture. Season with salt and pepper, tasting to ensure the balance is right. The mixture should taste slightly saltier than you might expect, as the flavor will mellow during baking.

Assemble the Pie:

Preheat your oven to precisely 375°F. Place your pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides without stretching the dough. Distribute the cooled shrimp mixture evenly across the bottom of the crust. Slowly pour the cream and cheese mixture over the top, allowing it to fill all spaces between the shrimp and vegetables.

Bake to Golden Perfection:

Position the pie in the center rack of your preheated oven. Bake for 30-35 minutes, watching for the edges to turn golden brown and the filling to bubble gently around the edges. If the crust begins browning too quickly, tent it with foil. Allow the pie to rest for a full 10 minutes before slicing to let the filling set properly.

My grandmother taught me to add a tiny pinch of cayenne to seafood dishes like this one. She always said it wasn't about adding heat, but about waking up all the other flavors. Every time I make this pie, I think of her kitchen overlooking the Gulf and how she could transform simple ingredients into something magical.

Smart Storage Ideas

This pie maintains its quality remarkably well when properly stored. For leftovers, allow the pie to cool completely before covering with plastic wrap and refrigerating for up to three days. To freeze, wrap individual slices in parchment paper, then aluminum foil, and store in freezer bags with the air pressed out. Thaw overnight in the refrigerator and reheat in a 300°F oven until warmed through for that just baked texture and flavor.

Easy Ingredient Swaps

When fresh shrimp isn't available, quality frozen shrimp works wonderfully just be sure to thaw and pat dry completely before using. Not a cheddar fan? Gruyere offers a sophisticated nuttiness that pairs beautifully with seafood. For a dairy free version, coconut cream can replace the heavy cream, creating a subtle tropical undertone that complements the shrimp perfectly.

Creative Serving Touches

Elevate this pie from casual to elegant by serving wedges alongside a small bitter green salad dressed with lemon vinaigrette. The acidity cuts through the richness beautifully. For brunch, top each slice with a poached egg and a light hollandaise for an unforgettable seafood benedict variation. When serving as appetizers, bake in mini tart shells for elegant one bite starters at your next gathering.

This Florida shrimp pie brings coastal comfort to your table with minimal effort and maximum flavor.

Recipe FAQs

→ What type of shrimp works best for this dish?

Fresh, peeled, and deveined shrimp deliver ideal flavor and texture. You can use medium or large shrimp based on preference.

→ Can I use homemade pie crust instead of store-bought?

Yes, a homemade crust adds a personal touch but the store-bought version works great for convenience.

→ How do I make this pie lighter?

Substitute the heavy cream with half-and-half or a non-dairy alternative to reduce richness while maintaining creaminess.

→ What are some good substitutions for shrimp?

Try using crab meat or scallops for a different seafood profile. The seasonings and method remain the same.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator for up to three days. Reheat gently to preserve the creamy texture.