Florida Shrimp Pie Recipes

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IMPOSSIBLY EASY SHRIMP PIE

Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 6

Number Of Ingredients 9



Impossibly Easy Shrimp Pie image

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 1/2 g

1 1/4 cups frozen cooked salad shrimp (6 oz), thawed, drained
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon dried basil leaves
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick™ mix
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs

SEAFOOD POTPIE

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21



Seafood Potpie image

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
  • Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
  • When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
  • Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
  • For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Meanwhile, preheat the oven to 375 degrees.
  • Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

FLORIDA SEAFOOD CASSEROLE

We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15



Florida Seafood Casserole image

Steps:

  • In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 372 calories, Fat 19g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 543mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

1/3 cup finely chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whole milk
1 cup half-and-half cream
2 cups cooked long grain rice
1 cup chopped cooked peeled shrimp
1 cup crabmeat, drained, flaked and cartilage removed
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon chopped pimientos
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese, divided

SHRIMP POT PIE

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16



Shrimp Pot Pie image

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
  • Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

1 egg
1 tablespoon water
4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
Flour, for dusting
8 large (21 to 25) shrimp, shelled and deveined
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small carrot, diced
1 celery stalk, diced
6 mushrooms, sliced thin
2 sprigs fresh thyme
1/2 cup white wine
2 cups heavy cream
Salt and freshly ground white pepper
Special equipment: 3 and 4-inch metal ring

FLORIDA SHRIMP

Shrimp so yummy I decided to name it after my beloved state! This recipe is for one really big "dinner" sized serving, since I only cook for one.

Provided by thestickyskunk

Categories     Lunch/Snacks

Time 9m

Yield 25 shrimp, 1 serving(s)

Number Of Ingredients 5



Florida Shrimp image

Steps:

  • In preparation, zest the lime and cut it in half. Set aside for later.
  • In a large saucepan over medium high heat, drizzle enough olive oil to lightly cover the surface of your saucepan.
  • Add the garlic powder, creole seasoning, and lime zest. Then add shrimp. Cook until pink.
  • Serve immediately with remaining lime halves squeezed over the top.

Nutrition Facts : Calories 136.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 189, Sodium 852.2, Carbohydrate 10.7, Fiber 2.1, Sugar 1.2, Protein 21.4

1 key lime
olive oil
creole seasoning (to taste)
1 teaspoon garlic powder
25 large shrimp (uncooked, deveined, peeled)

SHRIMP PIE

This is a very old family recipe handed down from my Mom. My family loves it. I serve it with a salad on the side.

Provided by Betty Campisi

Categories     Seafood

Time 1h

Number Of Ingredients 13



Shrimp Pie image

Steps:

  • 1. Saute onion,green pepper, and celery in hot fat until soft but not brown.
  • 2. Add shrimp; stir and simmer 5 min.
  • 3. Add mushroom soup,flour and seasonings; simmer about 10 min.
  • 4. Remove from heat add parsley.
  • 5. Line small muffin pan with pastry.
  • 6. Fill with shrimp mixture and cover with top crust.
  • 7. Make cuts in topfor steam to escape.
  • 8. Bake in hot (400 degree) oven 20 to 30 minutes or until top crust is golden brown.

2 Tbsp bacon drippings or shortening
1/2 c finely chopped onion
2/3 c finely chopped bell pepper
1/2 c finely chopped celery
2 lb raw or frozen shrimp chopped fine or ground
1 101/2 oz. can of cream of mushroom
1 Tbsp all purpose flour
1 tsp salt
1/2 tsp red pepper
3 drops tabasco sauce
1/2 tsp worchestshire sauce
2 Tbsp finely chopped parsley
pastry for 2 crust pie

EZ SHRIMP PIE

A fast and easy recipe when you don't want to take the time to make homemade pie crust. You may use fresh or frozen shrimp, but parboil frozen shrimp before assembling. Pie may be made ahead and refrigerated until needed, then reheated. (9/15/07 Note: This recipe is over 20 years old and was made when my kids were little. Now I'd be more adventurous and use perhaps pepper jack shredded cheese or green chiles, or other add-ins,but this recipe pleased my family at the time. Of course, pinch the crescent rolls together when you put them in the pan, so they won't separate. Have fun experimenting with this easy and versatile dish.)

Provided by Mareesme

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Ez Shrimp Pie image

Steps:

  • Preheat oven to 350 dg.
  • Line pie plate with crescent rolls, reserving unused dough.
  • Saute green pepper, celery and onion in butter.
  • Mix with remaining ingredients and salt and pepper to taste.
  • Pour into pie shell.
  • Piece any remaining dough over pie, then dot with butter.
  • Bake for 40 minutes or until crust is brown.

Nutrition Facts : Calories 526, Fat 30.8, SaturatedFat 17.1, Cholesterol 259.2, Sodium 796.9, Carbohydrate 31.7, Fiber 2.5, Sugar 3.7, Protein 29.9

8 ounces crescent rolls
2 eggs, slightly beaten
8 ounces monterey jack cheese, shredded
1/4 cup green pepper, chopped
1/3 cup celery, chopped
2 tablespoons butter
1/2 small onion, minced
1 tablespoon parmesan cheese, grated
1/4 lb shrimp
salt & pepper

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.

Provided by RyanVF

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 4

Number Of Ingredients 9



Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter image

Steps:

  • Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  • Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  • Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  • Remove from heat and stir in the Key lime juice mixture until melted.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 6.2 g, Cholesterol 485.6 mg, Fat 31.6 g, Fiber 1.2 g, Protein 59.1 g, SaturatedFat 18.9 g, Sodium 1036.8 mg, Sugar 2.2 g

½ cup butter, softened
1 tablespoon hot pepper sauce
1 ½ tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 ½ teaspoons minced garlic
¼ cup white wine

EASY SHRIMP PIE

Make and share this Easy Shrimp Pie recipe from Food.com.

Provided by KelBel

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Easy Shrimp Pie image

Steps:

  • Preheat oven to 400.
  • Mix together first 5 ingredients, and place into 9" pie plate.
  • Blend together last 5 ingredients in blender until smooth.
  • Pour over mixture in pie plate and bake for 35-40 minutes.

1 1/2 cups cooked shrimp, diced
1 cup frozen peas
1/4 cup green onions or 1/4 cup fresh chives, chopped
1/2 cup monterey jack cheese
3 ounces cream cheese, cubed
1/2 cup buttermilk baking mix
1 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

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