Description
A delightful shrimp pie combining the sweetness of shrimp with creaminess and a buttery crust, perfect for gatherings.
Ingredients
Scale
- 1 pie crust for 9-inch pie pan, pre-baked
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- ½ teaspoon paprika, optional
- ½ pound shrimp, peeled and deveined
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ cup milk
- ½ cup shredded cheese (e.g., cheddar)
- ½ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pre-baked pie crust into a 9-inch pie pan, ensuring it fits well.
- Melt the butter in a large skillet over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for 3-4 minutes until softened.
- Add the minced garlic, salt, pepper, and optional paprika to the skillet. Cook for an additional minute, stirring constantly.
- Introduce the shrimp into the skillet. Cook until pink, about 2-3 minutes, taking care not to overcook.
- Stir in the flour, mixing well. Gradually whisk in the heavy cream and milk until thickened.
- Mix in the shredded cheese until it melts into the sauce.
- Pour the shrimp mixture into the pre-baked crust.
- Mix the panko breadcrumbs with the melted butter and Parmesan cheese. Sprinkle over the shrimp filling.
- Bake for 25-30 minutes until golden brown and bubbling.
Notes
Serve with a side salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg