Florida Shrimp Cheddar Pie

Florida Shrimp Cheddar Pie brings together sweet tender shrimp and sharp cheddar baked in a flaky pastry shell for a meal that feels like a Gulf Coast celebration With creamy custard gentle spice and the sunny punch of lemon this comforting savory pie is a classic at our table and a showstopper for weekend gatherings or casual brunch

The first time I made this was after a spring shrimp boil with friends The whole pan disappeared before I could snag seconds It quickly became a tradition for family get togethers and special Sunday suppers

Ingredients

• Unbaked nine inch pastry shell: essential for structure and buttery crispness Select one with no off smell or try a homemade version for the flakiest bite
• Fresh shrimp: peeled and deveined for the most tender texture Look for firm bright shrimp and avoid any with a fishy odor
• Butter: brings richness and helps soften the vegetables Always use real butter for deeper taste
• Onion: gives gentle sweetness and depth Yellow or sweet onions work best for a mellow base
• Green bell pepper: adds mild bitterness and color The crisper and glossier the pepper the better
• Celery: offers fresh crunch and a subtle herbal note Choose stalks that snap and look vibrant
• Garlic: deepens flavor and rounds out the aromatics Fresh cloves make a world of difference
• Mayonnaise: ensures creamy texture and mild tang Opt for full fat for best flavor
• Milk: loosens the custard and enriches the filling Whole milk gives a silkier consistency
• Large eggs: set the filling with a firm custard Fresh eggs with nice golden yolks lead to a prettier slice
• Lemon juice: brightens the entire dish and balances richness Fresh squeezed is much more lively
• Worcestershire sauce: boosts the savory background with extra complexity
• Salt: enhances all the flavors Kosher salt seasons more gently
• Black pepper: adds just enough savor A few cracks from the grinder are all you need
• Cayenne pepper: brings a little gentle heat Add more or less depending on your crowd
• Shredded Cheddar cheese: gives a golden top and bold flavor Freshly grated melts best and tastes cleaner

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit two hundred twenty degrees Celsius This ensures everything bakes evenly and the crust crisps Place your pastry shell on a baking sheet to catch any spills and make it easy to move

Sauté the Vegetables and Shrimp:

Melt the butter in a large skillet over medium heat When it bubbles stir in onion green bell pepper celery and garlic Cook stirring often for about five minutes until the vegetables are soft and fragrant This step is the foundation of your pie flavor Add shrimp and cook just until they turn pink and opaque Remove from heat right away to avoid overcooking Drain off excess liquid so the shell does not get soggy

Mix the Custard:

In a medium bowl whisk mayonnaise with milk until smooth Add eggs lemon juice Worcestershire salt black pepper and cayenne Whisk briskly until the mixture is fully combined and pale yellow This custard will bake into a creamy savory filling

Assemble the Pie:

Spread the shrimp and vegetable mixture in the bottom of your pastry shell Pour the custard over so it settles throughout the filling Sprinkle shredded cheddar evenly across the top for a rich golden finish

Bake and Rest:

Place the assembled pie in the hot oven Bake for thirty to thirty five minutes The top should be golden brown and the center should jiggle just a touch when you gently shake the pan Let the pie cool for ten minutes before slicing so the custard firms up and slices come out neat

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Lemon is always my favorite ingredient in this pie Even a small squeeze transforms the filling and makes the shrimp pop with flavor I can still picture my family waiting around the table for that first hot slice to be served just like those slow nights on the coast with only the sound of waves in the distance

Storage Tips

Wrap leftovers tightly and store in the fridge for up to three days For best flavor and texture cover the pie with foil and reheat in a low oven Slices can be microwaved but go gently to avoid rubbery eggs and soggy crust

Ingredient Substitutions

If you cannot get fresh shrimp use thawed frozen shrimp and dry them well before cooking Monterey Jack or Swiss stand in for cheddar if you prefer a milder cheese For even more color a sweet red pepper can take the place of green bell pepper with delicious results

Serving Suggestions

Serve warm or at room temperature alongside a crisp green salad or roasted asparagus The richness is balanced beautifully by a simple fruit salad This pie also holds up well as a make ahead brunch centerpiece

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Cultural Context

Savory pies filled with seafood and vegetables call to mind home kitchens and coastal diners all along Florida’s Gulf Coast This dish stays true to those roots by using simple seasonal ingredients and welcoming everyone to the table

The combination of creamy filling and plump shrimp in a buttery crust makes every slice a little coastal getaway

Recipe FAQs

→ What type of shrimp works best?

Fresh, medium to large peeled and deveined shrimp provide the best juicy, tender texture for this dish.

→ Can I use pre-cooked shrimp?

Pre-cooked shrimp can be used but should be added just before baking to prevent overcooking and maintain tenderness.

→ Does the custard filling set firmly?

Yes, the blend of eggs and mayonnaise bakes into a creamy yet sliceable custard that holds the filling perfectly.

→ Are there substitutions for cheddar cheese?

Sharp Cheddar works best for flavor and melt, but Monterey Jack or Swiss cheeses can be used for a milder taste.

→ Is the pie spicy?

It has a gentle warmth from cayenne pepper, which can be adjusted to suit your preferred spice level.

→ How should leftovers be stored and reheated?

Wrap leftovers tightly and keep refrigerated up to three days. Reheat covered in a low oven to keep the crust crisp without overcooking the custard.