Florida Shrimp Savory Pie (Impression)
Creamy shrimp, vegetables, and cheese baked in a golden crust highlight classic Southern flavors.
# Liste des ingrédients:
→ Crust
01 -
1 pre-made pie crust (28–30 cm diameter) or homemade equivalent
02 -
1 egg
03 -
1 tablespoon water
→ Shrimp Filling
04 -
450 g large Florida shrimp, peeled, deveined, chopped
05 -
2 tablespoons unsalted butter
06 -
120 g onion, finely chopped
07 -
120 g celery, finely chopped
08 -
90 g red bell pepper, finely chopped
09 -
2 garlic cloves, minced
10 -
1 teaspoon Old Bay seasoning
11 -
0.5 teaspoon smoked paprika
12 -
0.5 teaspoon cayenne pepper (optional)
13 -
0.5 teaspoon salt
14 -
0.25 teaspoon black pepper
15 -
1 tablespoon all-purpose flour
16 -
120 ml heavy cream
17 -
120 ml whole milk
18 -
1 teaspoon Dijon mustard
19 -
1 teaspoon grated lemon zest
20 -
60 g white cheddar cheese, shredded
21 -
25 g Parmesan cheese, grated
→ Topping
22 -
30 g panko breadcrumbs
23 -
1 tablespoon unsalted butter, melted
24 -
25 g Parmesan cheese, grated
25 -
1 teaspoon fresh parsley, finely chopped
# Étapes de préparation:
01 -
Preheat the oven to 190°C. Fit the pie crust into a 23 cm pie pan and crimp the edges. Prick the base with a fork to avoid bubbling. Whisk egg and water together for the egg wash, then brush over the crust. Bake for 10 minutes until lightly golden, then set aside.
02 -
Heat butter in a large skillet over medium heat. Add onion, celery, and red bell pepper, sautéing for 3 to 4 minutes until soft. Add garlic, Old Bay, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 1 minute. Add chopped shrimp and sauté for 2 to 3 minutes until pink, being careful not to overcook. Remove shrimp mixture and set aside.
03 -
In the same skillet, sprinkle in flour and stir well. Gradually whisk in heavy cream and milk, cooking until the mixture thickens. Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan, mixing until smooth.
04 -
Return shrimp mixture to the skillet and stir well to combine all components. Remove from heat.
05 -
Spread the shrimp filling evenly into the pre-baked crust. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and parsley. Distribute the breadcrumb mixture evenly over the top. Bake at 190°C for 25 to 30 minutes until golden and bubbling. Allow to rest for 5 to 10 minutes before slicing.
06 -
Serve warm, accompanied by fresh salad, roasted vegetables, or coleslaw. Drizzle with additional lemon juice or hot sauce if desired.
# Informations complémentaires:
01 -
Do not overcook the shrimp during sautéing to preserve tenderness.
02 -
Pre-baking the crust prevents sogginess and ensures a firm base.