Description
A delicious and savory pie made with fresh shrimp, vegetables, and a creamy cheddar custard filling, perfect for seafood lovers.
Ingredients
Scale
- 1 unbaked 9-inch pastry shell
- 1 pound fresh shrimp, peeled and deveined
- 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
- 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
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 425°F (220°C). Place unbaked pastry shell onto a baking sheet.
- 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.
- 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.
- Distribute shrimp and cooked vegetables evenly over the pastry shell. Pour custard mixture over the filling.
- Sprinkle shredded Cheddar cheese across the top.
- Bake in preheated oven for 30 to 35 minutes, or until filling is set and top is golden brown.
- Remove pie from oven and let rest for 10 minutes before slicing and serving.
Notes
- For extra flavor, try adding your favorite herbs to the vegetable mixture.
- This pie can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg