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Instructions
Step 1: Prepare the Crust
✔ Preheat oven to 375°F (190°C). ✔ Roll out pie crust into a 9-inch pie pan, crimp edges, and prick the bottom with a fork. ✔ Brush with egg wash, bake for 10 minutes until lightly golden.
Step 2: Cook the Vegetables & Shrimp
✔ Melt butter in a large skillet over medium heat. ✔ Add onion, celery, and bell pepper, cook 3–4 minutes until soft. ✔ Stir in garlic & seasonings, cook 1 more minute. ✔ Add chopped shrimp, cook 2–3 minutes until pink but not overcooked. ✔ Remove shrimp mixture from the skillet, set aside.
Step 3: Make the Cream Sauce
✔ In the same skillet, sprinkle flour, whisk well. ✔ Slowly add heavy cream & milk, whisk until thickened. ✔ Stir in Dijon mustard, lemon zest, and cheeses until smooth. ✔ Return shrimp mixture to the skillet, stir to combine, remove from heat.
Step 4: Assemble & Bake
✔ Pour shrimp filling into the pre-baked crust, spread evenly. ✔ In a bowl, mix Panko, melted butter, Parmesan & parsley, sprinkle over the top. ✔ Bake at 375°F (190°C) for 25–30 minutes until golden & bubbling. ✔ Let cool 5–10 minutes before slicing.
Step 5: Serve & Enjoy!
✔ Serve warm with salad, roasted vegetables, or coleslaw. ✔ Drizzle with lemon juice or hot sauce for extra flavor.
Tips for the Best Shrimp Pie
✔ Use fresh Gulf shrimp for maximum flavor. ✔ Don’t overcook shrimp—they’ll continue cooking in the oven. ✔ Try a puff pastry crust for a flakier texture. ✔ Make it gluten-free by swapping cornstarch for flour & gluten-free breadcrumbs.
Storage & Reheating
✔ Store leftovers in the fridge for up to 3 days. ✔ Reheat in a 350°F oven until warm.
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