Florida Shrimp Pie

Imagine sinking your fork into a creamy, golden-crusted Florida Shrimp Pie as the aroma of fresh seafood, herbs, and buttery pastry fills your kitchen. This coastal delicacy captures the essence of the Sunshine State’s incredible seafood bounty in every sumptuous bite. The Florida Shrimp Pie combines sweet, tender shrimp with a velvety sauce and flaky crust for an irresistible main dish that’s both elegant and comforting. You’ll learn how to create this showstopping seafood pie from scratch, with pro techniques that ensure restaurant-quality results right in your home kitchen.

Why You’ll Love This Recipe

This Florida Shrimp Pie recipe will quickly become a favorite in your culinary repertoire for countless reasons. First, it showcases the naturally sweet flavor of fresh Gulf shrimp in a luxurious, creamy filling that’s perfectly balanced—not too rich or heavy. The contrast between the crispy, buttery pastry and the tender seafood filling creates a textural masterpiece that delights with every forkful.

What truly sets this shrimp bake apart is its versatility. It’s impressive enough for special occasions yet simple enough for a weeknight dinner that elevates the ordinary. The recipe utilizes easy-to-find ingredients while delivering complex flavors that taste like you spent hours in the kitchen.

Even better, much of the preparation can be done ahead of time, making it perfect for entertaining. The harmonious blend of fresh herbs, aromatic vegetables, and succulent shrimp creates a distinctly Floridian dish that transports you straight to a seaside restaurant. The golden, flaky crust seals in all those magnificent flavors while providing the perfect vehicle for the luscious filling inside.

Ingredients

For the pie crust:

• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• ¾ cup (170g) cold unsalted butter, cubed
• 4-6 tablespoons ice water

For the shrimp filling:

• 2 pounds (900g) fresh Florida shrimp, peeled, deveined, tails removed
• 3 tablespoons olive oil
• 1 large onion, finely diced (about 1 cup)
• 2 celery stalks, finely chopped (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
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 1 egg beaten with 1 tablespoon water (for egg wash)

Pro Tips

Achieving the perfect Florida Shrimp Pie requires attention to a few critical details. First, don’t overcook your shrimp before adding them to the filling. Sauté them just until they turn pink and opaque—about 2-3 minutes total. They’ll continue cooking in the oven, and overcooked shrimp become rubbery and tough, diminishing the luxury of your pie.

For an exceptionally flaky crust, keep all your pastry ingredients cold. After preparing the dough, refrigerate it for at least 30 minutes before rolling. This allows the gluten to relax and the butter to firm up, resulting in those beautiful, distinct layers after baking. For an extra professional touch, chill the assembled pie for 15 minutes before baking—this prevents the crust from shrinking during baking.

The sauce consistency is crucial for a perfect seafood pie. Your filling should be creamy but not runny when it goes into the crust. To test this, draw a wooden spoon through the mixture—it should leave a trail that slowly fills back in. If it’s too thin, continue simmering for a few more minutes; if too thick, add a splash more seafood stock. This ensures your pie slices beautifully when served instead of collapsing into a puddle on the plate.

Instructions

Step 1: Prepare the Pastry
In a large bowl, whisk together 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. Sprinkle 4 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add onions, celery, and bell pepper, cooking until softened, about 5-6 minutes. Add garlic and cook for another 30 seconds until fragrant. Increase heat to medium-high, add shrimp and cook just until they turn pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate, leaving the vegetables in the pan.

Step 3: Create the Sauce
Pour white wine into the pan with the vegetables and simmer for 1 minute, scraping up any browned bits from the bottom. Sprinkle flour over the mixture and stir constantly for 1 minute. Gradually whisk in seafood stock, then add cream. Bring to a gentle simmer until slightly thickened, about 3-4 minutes. Stir in lemon juice, herbs, Old Bay seasoning, and cayenne if using. Season with salt and pepper to taste.

Step 4: Combine and Assemble
Gently fold the shrimp back into the sauce mixture. Remove from heat and let cool for 10 minutes. Preheat your oven to 375°F (190°C). Divide the pastry dough in half, with one portion slightly larger than the other. Roll the larger piece out on a floured surface to fit a 9-inch pie dish. Press into the dish, letting excess hang over the edges. Pour in the cooled shrimp filling.

Step 5: Complete and Bake
Roll out the remaining dough and place over the filling. Trim excess dough, leaving a 1-inch overhang. Fold the edges under and crimp decoratively to seal. Cut several small slits in the top crust to allow steam to escape. Brush the top with egg wash for a golden finish. Bake for 40-45 minutes until the crust is golden brown and filling is bubbling. Let rest for 15 minutes before serving to allow the filling to set properly.

Variations

Seafood Medley Pie
Transform this into a coastal feast by replacing half the shrimp with an equal amount of lump crab meat and bay scallops. This luxurious variation adds textural complexity and a more pronounced oceanic flavor. When incorporating other seafood, fold them in gently at the end of the cooking process to preserve their delicate texture and flavor profiles.

Spicy Cajun-Style Shrimp Pie
For those who enjoy heat, create a Cajun-inspired Florida Shrimp Pie by doubling the cayenne pepper and adding 1 tablespoon of Cajun seasoning to the filling. Include 1/4 cup of diced andouille sausage with the vegetables for an authentic Louisiana twist. This variation pairs beautifully with a cold beer and brings a New Orleans flair to this Floridian classic.

Gluten-Free Option
Make this recipe accessible to everyone by substituting the wheat flour with a 1:1 gluten-free baking blend in both the crust and filling. For the filling’s thickener, you can alternatively use 1 tablespoon of cornstarch mixed with 1 tablespoon cold water. This adaptation maintains the dish’s integrity while accommodating dietary restrictions without sacrificing the signature flaky texture and rich flavor.

Storage and Serving

Your Florida Shrimp Pie will keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes or until heated through—this method preserves the crust’s texture better than microwave reheating. While technically freezable for up to 1 month, the texture of the shrimp and sauce may change slightly upon thawing, so it’s best enjoyed fresh.

For an elegant presentation, serve wedges of this coastal shrimp bake alongside a crisp arugula salad dressed simply with lemon and olive oil—the peppery greens complement the rich pie perfectly. For a more substantial meal, pair with roasted asparagus or steamed green beans and a glass of chilled Sauvignon Blanc or Pinot Grigio that echoes the wine used in the sauce.

For a casual Florida-themed dinner party, serve smaller portions as a starter before a citrus-marinated fish main course. The pie can be prepared in individual ramekins for an impressive personal touch that showcases the gorgeous golden crust and creamy shrimp filling at each place setting.

FAQs

Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work well in this Florida Shrimp Pie. Thaw them completely and pat dry with paper towels before using. For best flavor, choose wild-caught American shrimp when available.

How can I make this pie ahead of time?
You can prepare the filling and pastry dough up to 24 hours in advance and store them separately in the refrigerator. Assemble and bake when ready to serve. Alternatively, assemble the entire pie, cover, and refrigerate for up to 4 hours before baking.

What’s the best substitute for seafood stock?
If seafood stock isn’t available, use chicken stock with 1 teaspoon of fish sauce or clam juice added for oceanic flavor. Vegetable stock with a dash of Old Bay seasoning also works in a pinch.

Can I make this as a pot pie with just a top crust?
Absolutely! For a lighter version, skip the bottom crust and pour the filling directly into a greased baking dish. Top with just the upper crust and bake until golden and bubbly.

Why is my filling too runny after baking?
This typically happens if the sauce wasn’t reduced enough before filling the pie. Ensure your filling has properly thickened on the stove before assembly, and always allow the baked pie to rest for at least 15 minutes before slicing to let the filling set.

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