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This sunshine-inspired Florida shrimp pie is packed with juicy shrimp and oozy cheese tucked inside a tender, buttery crust. Tangy chive-and-onion cream cheese and pepper Jack cheese melt together making every bite rich and punchy. It’s a cozy dish with just the right touch of elegance.
Cooking on Florida’s sandy coast, I reached for this shrimp pie whenever I needed something easy but special. After making it for a crowd at a beach house, nobody believed how quick it came together.
Irresistible Ingredients Guide
- Eggs: Make each slice creamy and hold everything together
- Pepper Jack: Melts just right with a slight spice hit
- Cream Cheese: Pick the chive-and-onion tub for major flavor boost
- Shrimp: Go for medium, pat dry for best results
- Pie Crust: Deep-dish store crust fits the filling with room to spare
- Seasonings: Flavored cream cheese already has plenty, no extra needed
How To Nail It
- Bake It Right:
- Cook until the middle is set and the top is golden.
- Add The Shrimp:
- Gently fold in shrimp and more cheese, don’t overmix.
- Eggs Go In:
- Crack in one at a time, mixing between each addition.
- Smooth The Cheese:
- Whip cream cheese till it’s silky so the filling isn’t lumpy.
- Get The Crust Ready:
- Bake the empty crust first so it stays crisp.
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My cooking mentor from the coast always told me, “Let shrimp be center stage.” Sticking with this keeps every pie a winner.
Level Up Your Meal
Pair with crunchy salad greens, roasted veggies like asparagus, or a chill glass of white wine. Serving as bites? Cut small wedges and sprinkle with fresh herbs for flair.
Fun Ways To Change It Up
Switch the cheeses, toss in some fresh veggies, or try adding crab for a new twist. Like more heat? Double the pepper Jack or toss in a pinch of cayenne.
Storing And Reheating
Keep it wrapped in the fridge no more than three days. Heat each slice in the oven for a crisp crust every time.
After years of making this, I’ve learned: don’t rush the steps. Give every part some care, and you’ll end up with pie that tastes like the ocean breeze.
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Recipe FAQs
- → Is fresh shrimp okay to use?
- Go for it! Just cook and chop them first. Drain well to keep things from getting soupy.
- → How can I tell when it's baked?
- Look for a set center with a light golden top. If it wobbles too much, bake it a bit more.
- → Could I prep this dish earlier?
- Absolutely. Reheat it gently before serving. Best enjoyed warm, not piping hot.
- → Will freezing work for this?
- It’s possible, but it’s tastier fresh since freezing may change the creamy texture.
- → What pairs nicely with this?
- Light sides like a green salad or steamed veggies balance out the rich flavors.