Florida Shrimp Pie
A creamy shrimp custard pie with sauteed peppers and onion, topped with golden panko and baked in a flaky crust.
Equipment
- 9 inch deep dish pie pan
- Skillet
- Whisk
Ingredients
Main Ingredients
- 1 deep dish pie crust 9 inch, unbaked
- 2 tbsp unsalted butter for sauteing
- ½ cup onion finely chopped
- 1 cup cooked shrimp peeled and chopped
- ½ cup bell pepper diced
- 1 cup heavy cream or half and half
- 2 large eggs
- 1 tbsp seafood seasoning
- ¼ tsp black pepper
- ½ cup panko breadcrumbs for topping
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F.
- Saute. Melt the butter, cook the onion until translucent, and add the bell pepper until tender.
- Layer. Spread the shrimp in the crust and top with the vegetables.
- Pour. Whisk the cream, eggs, seafood seasoning, and pepper, pour over the filling, and sprinkle with panko.
- Bake. Bake 30 to 35 minutes until set and golden, then cool 10 minutes.
Notes
Substitutions: Use half and half for the cream and crab for part of the shrimp.
Tips: Pat the shrimp dry and tent the crust with foil if it browns early.
Storage: Refrigerate up to 3 days and reheat in a low oven.
Nutrition is calculated per slice.