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There is something about a savory pie brimming with tender shrimp and sharp cheddar that captures the best parts of coastal Florida cooking. Florida Shrimp Cheddar Pie is pure comfort with a hint of the sea tucked inside a flaky shell. This recipe always reminds me of spring weekends spent near the Gulf Coast when the shrimp catch was at its best and family dinners stretched lazily into the evening.
I first whipped up this pie with leftover shrimp from a boil and could not believe how much everyone raved over the buttery crust and gooey cheese. It quickly became a family classic for birthdays and visits from grandparents.
Ingredients
- Unbaked 9-inch pastry shell: A good pastry shell gives this pie its structure Look for one with a clean buttery scent or try making your own if you have time
- Fresh shrimp: Peeled and deveined is essential for tenderness Choose firm glossy shrimp for the sweetest flavor
- Butter: Adds richness and helps soften the vegetables Use real butter for the best taste
- Onion: Provides a subtle sweet base Go for yellow or sweet onions for mellow flavor
- Green bell pepper: Adds light bitterness and color Choose firm glossy peppers for crunch
- Celery: Lends a fresh slightly herbal note Check for crisp stalks with bright color
- Garlic: Gives depth and rounds out the aromatics Always use fresh garlic for max aroma
- Mayonnaise: Brings creaminess and a hint of tang Use a full fat version for richness
- Milk: Loosens the custard and gives it body Whole milk offers a silkier texture here
- Large eggs: Binds the filling together Fresh eggs with golden yolks give the best set and color
- Lemon juice: Brightens the pie and balances the richness Use freshly squeezed for burst of flavor
- Worcestershire sauce: Pumps up the umami Choose a high quality sauce for complexity
- Salt: Enhances all the ingredients I recommend kosher salt for seasoning
- Black pepper: Adds gentle savory heat Fresh cracked is always best
- Cayenne pepper: Gives a kick that makes the shrimp shine Adjust this to taste for mild or spicy
- Shredded Cheddar cheese: Melts over the pie for sharpness and a golden top Freshly grated melts best
Instructions
- Preheat the Oven:
- Set your oven to 425F 220C This step gets everything hot and ready for an even bake Place your unbaked pastry shell on a baking sheet for easy transfer in and out of the oven and to prevent drip messes
- Sauté the Vegetables and Shrimp:
- Melt butter in a large skillet over medium heat Once bubbly add onion bell pepper celery and garlic Stir often and cook until the veggies turn soft and translucent This forms your savory flavor base Add the shrimp and cook just until pink and opaque then remove from the heat to keep the shrimp tender Drain off any liquid so the pie is not soggy
- Mix the Custard:
- In a mixing bowl start by whisking together mayonnaise and milk until the mixture looks smooth and creamy Crack in the eggs pour in lemon juice Worcestershire salt black pepper and cayenne Whisk until the custard is completely blended and takes on a pale yellow color
- Assemble the Pie:
- Evenly distribute the shrimp and cooked vegetables in the bottom of your pastry shell Pour the custard mixture gently over the filling to make sure it seeps down between the shrimp Sprinkle all the shredded cheddar evenly across the top for a golden cheesy crust
- Bake and Rest:
- Transfer the pie to your hot oven Bake for 30 to 35 minutes until the filling is set if you jiggle the pan the center should barely move and the cheese turns golden brown Remove from the oven and let your pie rest for 10 minutes before slicing This makes it easier to serve and lets the custard finish setting
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I always look forward to the way fresh lemon juice enhances both the shrimp and the cheese It zings right through the richness and makes every bite taste bright That first slice out of the oven with gooey cheese and hearty custard brings our whole table together just like summer suppers in Florida
Storage Tips
Store any leftovers well wrapped in the fridge for up to three days To reheat cover the pie with foil and warm in a low oven This keeps the crust crisp and prevents the eggs from overcooking Slices can also be warmed gently in the microwave but watch for overcooking
Ingredient Substitutions
If fresh shrimp are not available frozen shrimp work beautifully Just thaw completely and pat dry before cooking Swap Cheddar for a mix of cheeses such as Monterey Jack or Swiss for a milder take If you do not have bell pepper sub in a sweet red pepper for color and sweetness
Serving Suggestions
Florida Shrimp Cheddar Pie is a showstopper for brunch or a special lunch I love serving it with a crisp green salad or roasted asparagus for a bit of contrast A fresh fruit salad rounds the meal and cuts through the richness beautifully
Cultural Context
This recipe highlights classic flavors of Gulf Coast kitchens where local shrimp and seasonal vegetables make their way into all sorts of family pies If you grew up near the ocean or ever visited coastal diners you have probably seen savory pies like this gracing long tables for holidays or informal gatherings
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The cheesy filling and sweet shrimp in this pie truly capture the flavor of Florida. Share a warm slice and let the spirit of the coast bring everyone to your table.
Frequently Asked Questions
- → What type of shrimp works best?
Fresh, medium to large peeled and deveined shrimp are ideal for a juicy, tender texture.
- → Can I use pre-cooked shrimp?
Pre-cooked shrimp may be used, but add them just before baking to avoid overcooking.
- → Does the custard filling set firmly?
Yes, the egg and mayo custard bakes to a creamy yet sliceable consistency.
- → Are there substitutions for Cheddar cheese?
Sharp Cheddar is classic, but Monterey Jack or Swiss work for a milder flavor.
- → Is the pie spicy?
It has mild heat from cayenne, but you can adjust the amount to your taste.