Ez Shrimp Pie
Dive into the comfort of coastal flavors with this irresistibly easy Shrimp Pie! Packed with tender shrimp, creamy sauce, and a medley of vibrant mixed vegetables, all encased in a buttery, golden pie crust, this recipe is a seafood lover’s dream. With just 20 minutes of prep time, this savory pie features a rich, homemade roux infused with garlic, onions, paprika, and thyme, ensuring every bite is bursting with flavor. Perfect for a cozy dinner or a special weekend meal, this dish serves up to six and pairs beautifully with a fresh side salad. Whether you’re a fan of baked seafood dishes or looking to elevate your weeknight dinner game, this Shrimp Pie guarantees a hearty, satisfying bite every time!
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 360 milliliters milk
- 240 milliliters chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 grams frozen mixed vegetables (peas, carrots, and corn blend)
- 0.5 teaspoons paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 pieces pre-made pie crusts
- 1 large egg, beaten
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
Sprinkle the flour over the onions and garlic, and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue cooking, stirring frequently, until the mixture thickens into a creamy sauce, about 5-7 minutes.
Add the shrimp to the skillet and cook for 2-3 minutes until they just begin to turn pink.
Stir in the frozen mixed vegetables, paprika, thyme, salt, and black pepper. Remove the skillet from heat and let the filling cool slightly.
Place one of the pre-made pie crusts into a 9-inch pie dish. Pour the shrimp and vegetable filling into the crust, spreading it evenly.
Cover the pie with the second pie crust. Trim any excess dough, then seal and crimp the edges. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top of the crust for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie rest for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 36.0 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 967 mg | 74% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
