1 small green bell pepper, diced
2 cloves garlic, minced
1 celery stalk, finely chopped
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
1 pound raw Florida shrimp, peeled, deveined, and chopped
1 tablespoon all-purpose flour (for thickening)
¾ cup whole milk or half-and-half
½ cup heavy cream
Zest of ½ lemon
1 tablespoon fresh lemon juice
Salt and pepper to taste
For the Cheese and Egg Mixture
2 large eggs
½ cup mayonnaise (or sour cream)
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack
2 tablespoons chopped fresh parsley
2 green onions, sliced thin (white and green parts)
Instructions
Step 1: Make the Pie Crust (Skip if Using Store-Bought)
In a mixing bowl, whisk together flour and salt.
Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until dough comes together.
Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Crimp edges, dock bottom with a fork, and pre-bake at 375°F (190°C) for 10 minutes. Set aside.
Step 2: Sauté the Vegetables and Shrimp
Heat olive oil and butter in a skillet over medium heat.
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