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This Gulf-inspired treat combines juicy shrimp with melty cheese inside a golden, crispy shell. The blend of tangy chive-onion cream cheese with spicy pepper Jack makes a creamy foundation that works wonders with the sweet shrimp, giving you something that feels fancy but tastes like home.
While cooking along Florida's shoreline for many years, I'd whip this pie up for everything from family meals to fancy get-togethers. The first time I brought it to a beachside party, nobody could believe how easy it was.
Key Ingredients Breakdown
- Shrimp: Go for medium ones, make sure they're dried well
- Cream Cheese: The chive-onion kind does the seasoning work for you
- Pepper Jack: Brings a little heat and melts beautifully
- Pie Crust: Pick deep-dish type to fit everything
- Eggs: They'll give you that smooth, rich texture
- Seasonings: They're already mixed into your cream cheese
Making Your Amazing Pie
- Start With The Shell:
- Bake the crust a bit first so it stays crunchy.
- Mix Your Base:
- Whip that cream cheese until it's totally smooth.
- Work In The Eggs:
- One egg at a time makes everything mix better.
- Mix In The Good Stuff:
- Gently stir in your shrimp and cheese.
- Watch The Oven:
- Look for a golden top and firm middle.
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The old chef who taught me always said, 'Let the seafood be the star.' After making this pie hundreds of times, I know he was right.
Perfect Pairings
Throw together a simple green salad, cook some asparagus, or pop open a bottle of crisp white wine. When serving as snacks, cut tiny slices and top with fresh herbs.
Mix It Up
Switch things around by trying new cheese combos, throwing in some veggies, or swapping in crab. Want more kick? Add extra pepper Jack or sprinkle in some cayenne pepper.
Keeping It Fresh
Cover and keep in the fridge for up to three days. Don't microwave leftovers—warm slices in the oven to keep that crust nice and crispy.
After tweaking this dish for years, I've learned that taking your time and prepping everything right makes all the difference. Do each step carefully and you'll end up with a pie that brings beachy vibes to your dinner table.
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Frequently Asked Questions
- → Can I swap frozen shrimp for fresh?
- Of course, just cook and chop them into small pieces. Make sure they're drained to avoid soggy filling.
- → When is the pie fully baked?
- The middle should be firm, and the top lightly browned. If it wobbles a lot, let it bake a bit longer.
- → Can I prepare this in advance?
- Yes, bake it earlier and warm it up gently before serving. It's best served warm, not super hot.
- → Is freezing this pie okay?
- You can, but it's best when fresh. Freezing could change the creamy texture of the filling.
- → What pairs nicely with this dish?
- Try serving it with steamed veggies or a fresh green salad. It balances the richness nicely.