Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Gently press your unbaked pie crust into a 9-inch pie plate.1 (9-inch) unbaked pie crust
- In a large skillet, melt the butter over medium heat. Add the chopped yellow onion, green bell pepper, and red bell pepper. Sauté these vegetables for about 5-7 minutes, or until they have softened but are not browned.2 tablespoons butter, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped red bell pepper
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, which should take approximately 5-7 minutes.2 tablespoons all-purpose flour, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped red bell pepper, 1 1/2 cups milk
- Stir in the salt, black pepper, paprika, and garlic powder into the thickened sauce. Remove the skillet from the heat.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
- In a separate medium bowl, whisk the two large eggs until lightly beaten. Slowly ladle about half a cup of the warm sauce into the beaten eggs while whisking continuously. This tempering process prevents the eggs from scrambling. Once tempered, pour the egg mixture back into the skillet with the remaining sauce and vegetables. Stir everything together until well combined.2 large eggs
- Gently fold in the peeled and deveined shrimp and the shredded Monterey Jack and cheddar cheeses into the filling mixture. Stir just until the cheese begins to melt and the shrimp are evenly distributed.1 pound uncooked large shrimp, 1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
- Pour the shrimp and cheese filling evenly into the prepared unbaked pie crust. Place the pie on a baking sheet (to catch any potential drips).1 (9-inch) unbaked pie crust
- Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Once baked, carefully remove the Florida Shrimp Pie from the oven. Let it cool for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set further, making it easier to cut clean slices. Garnish with fresh chopped parsley, if desired.2 tablespoons chopped fresh parsley
Notes
This pie can be stored in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes for a crispier crust. For longer storage, freeze for up to 2-3 months.
