Why You’ll Love This Recipe
I absolutely love this shrimp pie because it’s the ideal balance of rich, savory flavors and light, tender seafood. The Old Bay seasoning adds just the right amount of spice, while the creamy filling binds everything together in a deliciously satisfying way. The crispy panko crust brings a delightful texture to each bite, making this shrimp pie a unique and comforting dish. Plus, it’s perfect for a special dinner or a casual meal with family and friends.
Ingredients
- 1 (9-inch) deep-dish pie crust
- 2 tablespoons unsalted butter
- ½ cup finely chopped onion
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven according to the instructions on the pie crust package (usually around 375°F).
- In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Stir in the shrimp and cook for an additional 3-4 minutes, or until they turn pink and are cooked through. Remove from heat and set aside.
- In a medium bowl, combine the cooked shrimp mixture with the Old Bay seasoning, bell peppers, and any other seasonings or ingredients called for in the recipe.
- Pour the shrimp mixture into the prepared pie crust, spreading it evenly.
- Top the pie with a golden layer of panko breadcrumbs. You can add a little butter to the breadcrumbs for extra crispiness if you like.
- Bake the pie in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy!
Servings and Timing
This recipe makes 6-8 servings. The total time to prepare and bake the pie is around 1 hour, with 10-15 minutes of prep time and 30-40 minutes of bake time.
Variations
- Spicy Kick: Add a little cayenne pepper or hot sauce to the filling for an extra zing.
- Vegetable Add-ins: If I want to add more veggies, I can toss in some chopped spinach, mushrooms, or zucchini to the filling.
- Cheese Option: For a cheesy twist, I can sprinkle some shredded cheddar or Parmesan cheese on top of the shrimp mixture before baking.
Storage/Reheating
Leftover shrimp pie can be stored in an airtight container in the fridge for 2-3 days. To reheat, simply cover with foil and bake in the oven at 350°F for about 15-20 minutes, or until heated through. For quicker reheating, I can microwave individual slices.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work well for this recipe. Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pie.
Can I make this pie ahead of time?
Definitely! You can prepare the pie up to the point of baking, cover it, and refrigerate it for up to a day before baking. Add a few extra minutes to the baking time if the pie is chilled.
Can I use a store-bought pie crust?
Yes, you can absolutely use a store-bought pie crust to save time. Just make sure to follow the baking instructions on the package.
Is this recipe spicy?
The Old Bay seasoning gives the pie a subtle spiciness, but it’s not overwhelmingly hot. If you want more heat, you can add extra cayenne pepper or hot sauce.
Can I freeze this shrimp pie?
Yes, this shrimp pie can be frozen before baking. Simply assemble the pie, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, bake it straight from the freezer at 375°F for 50-60 minutes or until the crust is golden and the filling is hot.
Conclusion
Florida Shrimp Pie is a delicious and comforting dish that brings the flavors of the coast straight to your table. Whether I’m cooking for a family dinner or preparing something special for guests, this pie always impresses. The creamy, flavorful filling paired with the crispy panko topping is truly irresistible. Plus, it’s simple to make and can be customized to suit your taste. Try it out for your next meal, and I’m sure it will become a new favorite!
PrintFlorida Shrimp Pie
American Lasagna is a classic comfort food, layered with hearty meat sauce, creamy ricotta, and gooey mozzarella. Perfect for dinner or gatherings, it’s a crowd-pleasing dish that’s easy to prepare and always satisfying.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Meat Sauce:
1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
2 ½ teaspoons salt, divided
1 teaspoon dried oregano
For the Ricotta Mixture:
1 part-skim ricotta cheese
½ cup grated Parmesan cheese
2 large eggs, beaten
2 tablespoons dried parsley
For the Layers:
12 dry lasagna noodles
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Instructions
Make the Meat Sauce: Cook the ground beef, chopped onion, and minced garlic in a large skillet over medium heat for 5 minutes until browned. Drain off excess fat. Stir in diced tomatoes, tomato paste, brown sugar, basil, 1 ½ teaspoons salt, and oregano. Simmer for 30-45 minutes, stirring occasionally.
Prepare the Noodles: While the sauce simmers, bring lightly salted water to a boil and cook the lasagna noodles for 8 minutes or until tender yet firm. Drain and lay the noodles flat on towels to blot dry.
Prepare the Ricotta Mixture: In a medium bowl, mix ricotta cheese, ½ cup Parmesan cheese, eggs, dried parsley, and the remaining 1 teaspoon salt.
Assemble the Lasagna: In a 9×13-inch baking dish, layer 1/3 of the cooked noodles, followed by half of the ricotta mixture, half of the shredded mozzarella, and 1/3 of the meat sauce. Repeat the layering process with another layer of noodles, ricotta, mozzarella, and meat sauce.
Finish the Lasagna: Top with the final layer of noodles and the remaining meat sauce. Sprinkle with 2 tablespoons of grated Parmesan cheese.
Bake: Bake in the preheated oven at 375°F (190°C) for 30 minutes. Let it rest for 10 minutes before slicing and serving.
Notes
Make Ahead: Assemble the lasagna up to 24 hours ahead and refrigerate. Add 5-10 extra minutes to the baking time if baking from cold.
Freezing: Freeze assembled lasagna for up to 3 months. To bake from frozen, preheat the oven to 375°F (190°C) and bake covered for 1 hour, then uncover for an additional 20 minutes.
Substitutes: Use no-boil noodles for a quicker prep, but add extra sauce as these noodles absorb more liquid.
