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Cheesy Shrimp Pie

Cheesy Shrimp Pie

By LARA, Wiki Recipes Founder
A comforting seafood pie with succulent shrimp, a creamy cheese filling, and a flaky crust, perfect for special occasions or family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Dish
Cuisine American
Servings 6 servings
Calories 620 kcal

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.

Notes

Use fresh or fully thawed shrimp, patted dry. Prepare filling a day ahead for convenience. Substitute store-bought pie crust to save time. Experiment with cheeses like fontina or mozzarella. For a lighter version, use half-and-half and reduced-fat cheese. Serve with a green salad or roasted vegetables. Freeze unbaked pie for up to 2 months.
Keyword Cheesy, Comfort Food, Shrimp Pie