Description
Discover the perfect recipe for Florida Shrimp Pie. Try this delicious dish today!
Ingredients
- all-purpose flour, 2 cups
- salt, 1 teaspoon
- cold unsalted butter, cubed, ¾ cup
- ice water, 4-6 tablespoons
- fresh Florida shrimp, peeled, deveined, tails removed, 2 pounds
- olive oil, 3 tablespoons
- large onion, finely diced (about 1 cup)
- celery stalks, finely chopped (about ½ cup)
- red bell pepper, diced (about 1 cup)
- garlic cloves, minced, 3
- dry white wine (like Pinot Grigio), ¼ cup
- all-purpose flour, 2 tablespoons
- seafood stock, 1 cup
- heavy cream, ½ cup
- fresh lemon juice, 1 tablespoon
- fresh parsley, chopped, 2 tablespoons
- fresh dill, chopped, 1 tablespoon
- Old Bay seasoning, ½ teaspoon
- cayenne pepper (optional), ¼ teaspoon
- Salt and freshly ground black pepper, to taste
- egg beaten with 1 tablespoon water (for egg wash), 1
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.
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