Difficulty
Moderate
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes
Servings
6 servings
Experience the ultimate comfort food with this indulgent Cheesy Shrimp Pie recipe. This delectable dish combines succulent shrimp, a rich blend of cheeses, and a flaky crust for a meal that’s sure to impress. Perfect for special occasions or weekend family dinners, this seafood pie delivers restaurant-quality flavors in every bite. The creamy filling is enhanced with aromatic herbs and just the right amount of seasoning to complement the natural sweetness of the shrimp. Whether you’re an experienced cook or trying something new, this Cheesy Shrimp Pie is a guaranteed crowd-pleaser that brings together the best of comfort food and seafood cuisine!
Ingredients
For the Crust:
1½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
4-5 tablespoons ice water
1 egg (for egg wash)
For the Filling:
1½ pounds medium shrimp, peeled and deveined
3 tablespoons butter
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
½ cup heavy cream
1½ cups shredded cheddar cheese
½ cup shredded Gruyère cheese
1½ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
2 tablespoons lemon juice
Execution
Prepare the Crust: In a food processor, combine flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the center.
Prepare the Shrimp: If using large shrimp, cut them into bite-sized pieces. Pat dry with paper towels to remove excess moisture.
Start the Filling: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and bell pepper, cooking for another 2 minutes until softened.
Create the Sauce Base: Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute. Gradually whisk in the milk and heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.
Add the Cheese: Reduce heat to low and gradually stir in 1 cup of the cheddar cheese, all of the Gruyère, and the Parmesan cheese until melted and smooth.
Season the Filling: Add the Old Bay seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Stir in the fresh dill and parsley.
Cook the Shrimp: Add the shrimp to the sauce and cook just until they begin to turn pink, about 2 minutes. Remove from heat and stir in the lemon juice. The shrimp will finish cooking in the oven.
Assemble the Pie: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess, leaving about a ½-inch overhang. Pour the shrimp filling into the crust.
Add the Top Crust: If making a double-crust pie, roll out the remaining dough and place over the filling. Crimp the edges to seal, cut several slits in the top for steam to escape, and brush with beaten egg. Alternatively, sprinkle the remaining ½ cup of cheddar cheese directly on top of the filling for an open-faced pie.
Bake: Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
Rest and Serve: Allow the pie to rest for 10 minutes before slicing. Serve warm, garnished with additional fresh herbs if desired.
Additional tips
- Shrimp Selection: Fresh shrimp is ideal, but frozen shrimp works well too – just thaw completely and pat very dry before using.
- Make Ahead Option: The filling can be prepared a day in advance and refrigerated. Bring to room temperature before adding to the crust and baking.
- Crust Alternative: For a time-saving option, you can use store-bought refrigerated pie crust instead of making your own.
- Cheese Variations: Feel free to experiment with different cheese combinations – fontina, mozzarella, or monterey jack all work nicely.
- Lighter Version: Substitute half-and-half for the heavy cream and use reduced-fat cheese for a lighter but still creamy filling.
- Wine Pairing: This dish pairs beautifully with a crisp Sauvignon Blanc or unoaked Chardonnay.
FAQ
Yes, but add them at the very end of preparing the filling, just before pouring into the crust, to prevent overcooking. Skip the 2-minute cooking in the sauce.
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend in both the crust and filling. You can also use a pre-made gluten-free pie crust.
Yes, you can freeze it either before or after baking. If freezing before baking, do not apply the egg wash until ready to bake. When ready to cook, do not thaw; just add 15-20 minutes to the baking time. If freezing after baking, cool completely, wrap well, and freeze for up to 2 months.
A simple green salad with a light vinaigrette makes the perfect accompaniment. Roasted asparagus or steamed broccoli also pair nicely.
The crust should be golden brown, and the filling should be bubbling around the edges. If using a food thermometer, the center should reach 165°F (74°C).
Crave something tasty? Grab the recipe card below and whip up this scrumptious Cheesy Shrimp Pie to wow your table tonight!
Cheesy Shrimp Pie
Equipment
- Food Processor
- 9-inch Pie Dish
- Large Skillet
- Baking Sheet
Ingredients
Crust
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 4-5 tablespoons ice water
- 1 egg for egg wash
Filling
- 1.5 pounds medium shrimp peeled and deveined
- 3 tablespoons butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons lemon juice
Instructions
- In a food processor, combine flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- If using large shrimp, cut them into bite-sized pieces. Pat dry with paper towels to remove excess moisture.
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute. Gradually whisk in the milk and heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.
- Reduce heat to low and gradually stir in 1 cup of the cheddar cheese, all of the Gruyère, and the Parmesan cheese until melted and smooth.
- Add the Old Bay seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Stir in the fresh dill, parsley, and lemon juice.
- Add the shrimp to the sauce and cook just until they begin to turn pink, about 2 minutes. Remove from heat.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess, leaving about a ½-inch overhang. Pour the shrimp filling into the crust.
- Sprinkle the remaining ½ cup of cheddar cheese directly on top of the filling for an open-faced pie.
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
- Allow the pie to rest for 10 minutes before slicing. Serve warm, garnished with additional fresh herbs if desired.