Steps
Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and crimp the edges. Lightly prick the bottom of the crust with a fork to prevent bubbling. Brush the crust with egg wash and pre-bake for 10 minutes until lightly golden. Set aside.
In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper, and sauté for 3-4 minutes until softened. Stir in the garlic, Old Bay, smoked paprika, cayenne, salt, and black pepper, cooking for another minute. Add the chopped shrimp and cook for 2-3 minutes until pink but not overcooked. Remove from heat and set aside. In the same skillet, sprinkle in flour and whisk well. Slowly pour in heavy cream and milk, whisking constantly until thickened. Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan cheese, mixing until smooth. Return the shrimp mixture to the skillet and stir to combine. Remove from heat.
Pour the shrimp filling into the pre-baked pie crust and spread evenly. In a small bowl, mix panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top. Bake at 375°F (190°C) for 25-30 minutes until the pie is golden brown and bubbling. Let it cool for 5-10 minutes before slicing.
Serve warm with a side of fresh salad, roasted vegetables, or coleslaw. Drizzle with extra lemon juice or hot sauce for extra flavor!
Steps
Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and crimp the edges. Lightly prick the bottom of the crust with a fork to prevent bubbling. Brush the crust with egg wash and pre-bake for 10 minutes until lightly golden. Set aside.
In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper, and sauté for 3-4 minutes until softened. Stir in the garlic, Old Bay, smoked paprika, cayenne, salt, and black pepper, cooking for another minute. Add the chopped shrimp and cook for 2-3 minutes until pink but not overcooked. Remove from heat and set aside. In the same skillet, sprinkle in flour and whisk well. Slowly pour in heavy cream and milk, whisking constantly until thickened. Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan cheese, mixing until smooth. Return the shrimp mixture to the skillet and stir to combine. Remove from heat.
Pour the shrimp filling into the pre-baked pie crust and spread evenly. In a small bowl, mix panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top. Bake at 375°F (190°C) for 25-30 minutes until the pie is golden brown and bubbling. Let it cool for 5-10 minutes before slicing.
Serve warm with a side of fresh salad, roasted vegetables, or coleslaw. Drizzle with extra lemon juice or hot sauce for extra flavor!
