Description
Looking for a delicious seafood dish? Try making Florida Shrimp Pie for a tasty meal tonight! Discover the recipe now.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 1½ pounds fresh Gulf shrimp, peeled and deveined
- 3 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about ½ cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- ¼ cup dry white wine (like Pinot Grigio)
- 2 tablespoons all-purpose flour
- 1 cup seafood stock
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Prepare the Crust In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.
- Step 2: Prepare the Shrimp Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shrimp in a single layer and cook just until they begin to turn pink, about 1 minute per side. Transfer to a plate and set aside. They’ll finish cooking in the pie.
- Step 3: Make the Filling In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the onion, celery, and bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer until most of the liquid evaporates, about 2 minutes.
- Step 4: Create the Sauce Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute. Gradually whisk in the seafood stock, then add the heavy cream. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Remove from heat and stir in the lemon juice, dill, parsley, and Old Bay seasoning. Gently fold in the partially cooked shrimp. Taste and adjust seasoning with salt and pepper as needed. Let the filling cool for about 15 minutes.
- Step 5: Assemble and Bake Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛-inch thickness, creating a circle large enough to fit your pie dish with some overhang. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about a ½-inch overhang. Pour the cooled filling into the crust. Fold the overhanging dough over the filling, creating a rustic edge. Brush the exposed crust with beaten egg for a golden finish. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling. Let rest for 15 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg