Description
A delicious and creamy shrimp pie with a flaky crust, perfect for seafood lovers.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 tablespoon butter, melted
- 1 lb medium shrimp, peeled, deveined, and chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F.
- Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges and prick the bottom lightly with a fork.
- Line the crust with parchment paper, add pie weights, and blind-bake for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes.
- Melt butter in a skillet over medium heat.
- Add onion, bell pepper, and celery. Cook for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add shrimp and cook for 2–3 minutes until just pink. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Add heavy cream, sour cream, eggs, flour, lemon juice, Old Bay seasoning, paprika, and black pepper. Whisk until combined.
- Stir in the cooked shrimp mixture, cheddar cheese, and parsley.
- Pour the filling into the partially baked pie crust.
- Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
- Let the pie rest for 10–15 minutes before slicing.
- Garnish with additional fresh parsley and serve warm.
Notes
- Ensure shrimp are fresh for the best flavor.
- Can substitute other seafood if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg