Ingredients
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
This dish can be made ahead and gently reheated before serving.
For enhanced flavor, a splash of hot sauce can be added to the filling.
A blend of cheeses may be used in place of Cheddar for a more complex flavor.
Serve with a green salad and chilled white wine for a balanced meal.
Fresh Gulf shrimp provide the most authentic Florida taste.
