Savory Shrimp Cheddar Pie

This coastal-inspired Florida Shrimp Cheddar Pie combines sweet, succulent shrimp with sharp cheddar in a savory custard that's perfect for both casual weeknight dinners and special gatherings. The buttery crust cradles a creamy filling studded with perfectly cooked shrimp and aromatic vegetables.

I first made this pie for a beachside gathering with friends visiting from the Midwest who had never experienced authentic Florida seafood. Their eyes lit up at first bite, and now it's become my signature dish whenever anyone visits from out of state.

• Unbaked 23 cm pastry shell creates the perfect buttery foundation for this savory pie
• Fresh shrimp brings that sweet ocean flavor that frozen simply cannot match look for pink Gulf shrimp when possible
• Unsalted butter allows you to control the saltiness while adding richness
• Onion finely chopped provides essential aromatic base notes
• Green bell pepper adds a gentle vegetal sweetness and traditional coastal flavor
• Celery brings a subtle peppery crunch that complements the shrimp
• Garlic minced intensifies the savory elements one fresh clove makes all the difference
• Mayonnaise creates an unbelievably creamy texture use full fat for best results
• Whole milk adds richness that skim or low fat milk cannot provide
• Large eggs bind everything together while adding structure
• Lemon juice brightens the entire dish with necessary acidity
• Worcestershire sauce provides umami depth that elevates the seafood flavor
• Salt enhances all the other flavors use sea salt if available
• Black pepper adds gentle heat in the background
• Cayenne pepper provides subtle warmth without overwhelming the delicate shrimp
• Cheddar cheese creates that gorgeous golden top use sharp for best flavor contrast

How To Make Florida Shrimp Cheddar Pie

Prepare the oven and crust

Preheat your oven to a hot 220°C which ensures the crust gets that initial heat blast for proper rising. Place your unbaked pastry shell on a baking sheet which makes transferring to the oven much easier and catches any potential overflow.

Create the aromatic base

Melt butter in a large skillet over medium heat until it begins to foam but not brown. Add onion green bell pepper celery and garlic to the melted butter and sauté until vegetables soften and become translucent about 5 minutes. You want them tender but not browned as caramelization will change the flavor profile.

Cook the shrimp

Add shrimp to the vegetable mixture and cook just until they turn pink and opaque approximately 2 minutes. Be careful not to overcook as they will continue cooking in the oven. Remove the skillet from heat and drain any excess liquid which prevents a soggy pie bottom.

Prepare the custard

In a mixing bowl whisk together mayonnaise and milk until completely smooth with no streaks remaining. Add eggs lemon juice Worcestershire sauce salt black pepper and cayenne pepper whisking continuously until the mixture is fully combined and slightly thickened. This custard creates the luxurious texture that makes this pie so special.

Assemble the pie

Distribute the sautéed shrimp and vegetables evenly across the bottom of the pastry shell ensuring even distribution. Pour the custard mixture carefully over the filling allowing it to seep between the pieces of shrimp and vegetables. Sprinkle shredded Cheddar cheese uniformly across the top.

Bake to golden perfection

Transfer the assembled pie to your preheated oven and bake for 30 to 35 minutes. You'll know it's done when the filling is completely set and the top has turned a beautiful golden brown. The center should no longer jiggle when gently shaken.

Rest before serving

Remove from the oven and allow the pie to stand for at least 10 minutes before slicing. This resting period is crucial as it allows the custard to fully set making for cleaner slices and preventing the filling from running out when cut.

The green bell pepper is really the unsung hero in this recipe. While many people might consider skipping it I find it adds that authentic Gulf Coast flavor that immediately transports me back to family gatherings on Florida's Emerald Coast. My grandmother would always add a touch more than the recipe called for claiming it was her secret to the pies unique flavor profile.

Make Ahead Options

This Florida Shrimp Cheddar Pie works beautifully as a make ahead dish. You can prepare the entire pie up to the baking point cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve simply remove from the refrigerator while the oven preheats add an extra 5 minutes to the baking time and proceed as normal. The flavors actually develop wonderfully overnight making this an excellent option for entertaining.

Variations To Try

While the classic recipe is perfect as is there are several delicious variations worth exploring. For a spicier version substitute pepper jack for the cheddar and add a finely diced jalapeño to the vegetable mixture. Seafood lovers might enjoy adding 1/4 cup of lump crab meat along with the shrimp for an extra luxurious touch. For a lighter version you can substitute Greek yogurt for the mayonnaise though the texture will be slightly less rich.

Serving Suggestions

This versatile pie pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. For a more substantial meal serve alongside steamed asparagus or roasted broccoli. A chilled glass of Sauvignon Blanc or unoaked Chardonnay makes the perfect beverage pairing bringing out the sweetness of the shrimp without overwhelming the delicate flavors.

The Coastal Connection

This pie has deep roots in Florida's coastal cuisine where fresh seafood and comfort food often intersect. Similar to a quiche but heartier with its mayonnaise base this style of seafood pie became popular in seaside communities during the mid20th century. Fishermen's families would create these pies using the day's fresh catch combined with pantry staples. The addition of cheddar cheese rather than a more traditional Swiss reflects the American influence on this otherwise French inspired dish.

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp can be substituted. Thaw them completely first, pat dry with paper towels to remove excess moisture, then proceed with the recipe as directed. You may need to adjust the cooking time slightly as frozen shrimp (even when thawed) sometimes release more moisture.

→ Can this pie be made ahead of time?

You can prepare the components ahead of time. Sauté the vegetables and shrimp and store in the refrigerator for up to 24 hours. The custard mixture can also be prepared ahead and refrigerated separately. Assemble and bake the pie just before serving for best results, as the crust may become soggy if assembled too far in advance.

→ What can I serve with Florida Shrimp Cheddar Pie?

This savory pie pairs wonderfully with a fresh green salad dressed with a light vinaigrette to balance the richness. Steamed asparagus or roasted vegetables also make excellent sides. For a more substantial meal, consider serving with a light soup as a starter.

→ Can I use a different type of cheese?

Absolutely! While sharp cheddar provides a classic flavor, you can experiment with Gruyère for a nuttier taste, fontina for extra creaminess, or even a pepper jack for some heat. A mixture of cheeses also works well—try combining cheddar with a bit of Parmesan for added depth.

→ How do I know when the pie is fully cooked?

The pie is done when the filling is set (no longer jiggly in the center) and the top is golden brown. You can also insert a knife in the center—it should come out clean. If the crust edges brown too quickly, cover them with foil while the center continues to bake.

→ Can I add other seafood to this pie?

Yes, this pie works well with mixed seafood. Try adding some bay scallops, lump crab meat, or even small pieces of firm white fish. Just ensure any additional seafood is cut to similar sizes for even cooking and that the total amount remains around 450g to maintain the proper filling-to-custard ratio.