Ingredients
Ingredients
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1 (9-inch) deep-dish pie crust, pre-baked
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1 tablespoon butter
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½ cup onion, finely chopped
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½ cup celery, finely chopped
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½ red bell pepper, chopped
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½ teaspoon garlic powder
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½ teaspoon Old Bay seasoning
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¼ teaspoon black pepper
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½ teaspoon salt
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1 tablespoon all-purpose flour
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½ cup whole milk
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½ cup heavy cream
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1 egg, beaten
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1 cup cooked small shrimp, peeled and deveined
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½ cup shredded cheddar cheese
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1 tablespoon fresh parsley, chopped (for garnish)
Optional Add-ins: -
Dash of hot sauce or cayenne for heat
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2 tablespoons chopped green onions
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Substitute Gruyère or Monterey Jack for cheddar
Instructions
Step 1: Sauté the vegetables
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, celery, and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Step 2: Season and thicken
Add garlic powder, Old Bay seasoning, black pepper, and salt to the skillet. Stir to combine, then sprinkle in 1 tablespoon of flour. Cook for another minute, stirring constantly, to form a light roux.
Step 3: Add dairy and shrimp
Gradually whisk in ½ cup whole milk and ½ cup heavy cream. Continue stirring until the mixture thickens slightly—about 2 minutes. Remove the skillet from heat and stir in the cooked shrimp and shredded cheddar cheese. Let cool slightly.
Step 4: Preheat oven
Preheat your oven to 375°F (190°C) if you haven’t already done so for pre-baking the crust.
Step 5: Combine with egg
In a small bowl, beat 1 egg. Once the shrimp mixture has cooled slightly, stir in the beaten egg. This will help set the filling as it bakes.
Step 6: Fill the crust
Pour the shrimp filling into the pre-baked 9-inch deep-dish pie crust. Smooth out the top with a spoon or spatula.
Step 7: Bake until golden
Place the filled pie on a baking sheet and bake for 25–30 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out mostly clean.
Step 8: Cool and garnish
Let the pie cool for at least 10 minutes before slicing. Sprinkle with freshly chopped parsley just before serving.
Notes
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Use small shrimp for the best texture—they distribute evenly throughout the pie.
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Make sure the shrimp are cooked and drained before adding to the filling.
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Let the filling cool before adding the egg to avoid scrambling.
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Pre-bake the pie crust as directed on the package to prevent sogginess.
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Store leftovers in the fridge for up to 3 days and reheat gently in the oven.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 280
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 20 g
- Carbohydrates: 12 g
- Protein: 14 g