I’ve done some awesome summer recipes this year, but I feel like they were a little on the heavy/rich side. I thought I would lighten things up with this Florida Shrimp Pie. Now, I’m from Florida and have never heard of this, but I’ll roll with it. It sounds like a simple shrimp quiche, and I’ve never made one before. I have come close with this Asparagus and Artichoke Breakfast Casserole (which I highly recommend!), but it didn’t have a crust. So let’s give this quiche-like recipe a try and see how it turns out!
This tasty shrimp and cheese pie makes a perfect light supper, or cut it into smaller wedges for a hearty appetizer.
The Ingredients
This recipe is simple, and it only has a few ingredients. I wasn’t able to find the Pillsbury™ Deep Dish Pie Crusts at my usual grocery store, so I ordered from a different one that had it.
The rest of the items were also in stock, but I couldn’t find shredded pepper jack cheese. No biggie, though, because they had a block of it, and I have a box grater that shreds too.
The Process
This recipe listed a total of 1 hour 15 minutes, but I had it done a little faster than that:
- 20 minutes to prep
- 35 minutes to cook
- 15 minutes to cool
- 1 hour 10 minutes total
The night before I planned to serve my Florida Shrimp Pie, I weighed out 12 ounces of frozen shrimp and put them into the refrigerator to thaw in a sealed container.
The next day, I turned on the oven to preheat and set the frozen pie crust out to thaw for 10 minutes as I gathered the other ingredients and began the prep work. I started things off by removing the tails from the shrimp and roughly chopping them. Then I moved on to shredding the pepper jack cheese.
The cream cheese had softened a little by this point, so I measured out 1/2 a cup and added it to my stand mixer to beat until it was smooth and creamy. The pie was thawed by this point, so I pricked the crust with a fork, put it onto a sheet pan, and into the oven for 9 minutes.
Then I began adding the eggs to the cream cheese, making sure each was thoroughly mixed in before adding the next. After that, all I had to do was gently stir in the shredded cheese and chopped shrimp with a wooden spoon.
The crust finished up right after that, so I poured in the filling and put it back into the oven for 35 minutes. When it was ready, I let it cool on a wire rack for 15 minutes, then I cut into it and served it up. Well, I did snap a couple of photos first, but you get the idea.
