Florida Shrimp Corn Pie (Print Version)
Tender shrimp, corn, and cheddar baked in a flaky crust with a hint of lemon and Old Bay.
# Ingredients:
→ Filling
01 -
1 pound large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 bell pepper, diced
06 -
1 cup corn kernels (fresh or frozen)
07 -
1 teaspoon Old Bay seasoning
08 -
1/2 teaspoon paprika
09 -
Salt and freshly ground black pepper, to taste
→ Custard
10 -
1 cup heavy cream
11 -
3 large eggs
12 -
1 tablespoon fresh lemon juice
→ Crust and Topping
13 -
1 pre-made 9-inch pie crust
14 -
1 cup shredded cheddar cheese
15 -
2 tablespoons fresh parsley, chopped, for garnish
# Steps:
01 -
Set the oven to 375°F (190°C) and allow it to fully preheat.
02 -
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
03 -
Incorporate minced garlic and diced bell pepper; cook for an additional 2 to 3 minutes, stirring until the vegetables are softened.
04 -
Add peeled shrimp, corn kernels, Old Bay seasoning, paprika, salt, and black pepper. Sauté for 4 to 5 minutes until the shrimp are pink and opaque. Remove from heat and allow to cool slightly.
05 -
In a mixing bowl, whisk together heavy cream, eggs, and lemon juice until the mixture is fully combined and smooth.
06 -
Spread the cooked shrimp and vegetable mixture evenly in the pre-made 9-inch pie crust.
07 -
Pour the custard evenly over the shrimp mixture, then top with shredded cheddar cheese to cover.
08 -
Place the assembled pie on the center oven rack and bake for 30 to 35 minutes, or until the filling is set and the surface is golden brown.
09 -
Remove from the oven and let the pie rest for 10 minutes before slicing. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
For optimal flavor, ensure the shrimp are not overcooked prior to baking. This will help maintain a tender texture in the finished dish.