This golden-baked dish combines succulent Gulf shrimp, sautéed onions, peppers, and celery in a flaky pastry shell. A creamy custard enhanced with lemon, Worcestershire, and a blend of seasonings binds the filling, while shredded Cheddar cheese melts to a bubbly, golden top. Serve warm, paired with a green salad and a crisp white wine to evoke the sunshine flavors of Florida. This savory pie can be made ahead, and leftovers reheat beautifully—ideal for gatherings or a comforting weeknight meal. For best results, use the freshest shrimp available and enjoy with friends and family.
Ingredients :
Crust :
• 1 unbaked 9-inch pastry shell
Seafood :
• 1 pound fresh shrimp, peeled and deveined
Vegetables and Aromatics :
• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup celery, finely chopped
• 1 clove garlic, minced
Custard Filling :
• 1/2 cup mayonnaise
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
Topping
• 1 cup shredded Cheddar cheese
Directions :
1. Preheat oven to 425°F (220°C). Place unbaked pastry shell onto a baking sheet.
2. Melt butter in a large skillet over medium heat. Add onion, green bell pepper, celery, and garlic. Sauté until vegetables are soft and translucent. Add shrimp and cook until pink and opaque. Remove from heat and drain excess liquid.
3. In a mixing bowl, whisk together mayonnaise and milk until smooth. Incorporate eggs, lemon juice, Worcestershire sauce, salt, black pepper, and cayenne pepper. Blend until well combined.
4. Distribute shrimp and cooked vegetables evenly over the pastry shell. Pour custard mixture over the filling. Sprinkle shredded Cheddar cheese across the top.
5. Bake in preheated oven for 30 to 35 minutes, or until filling is set and top is golden brown.
6. Remove pie from oven and let rest for 10 minutes before slicing and serving.
Recipe from :: lilicooks.com
