Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2g) salt
  • ½ cup (113g) unsalted butter, very cold, cut into cubes
  • ¼ cup (60ml) ice water, plus more if needed
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 1 pound (450g) Florida shrimp, peeled, deveined, and patted dry
  • ¼ cup (30g) all-purpose flour
  • 1 ½ cups (355ml) milk
  • ½ cup (120ml) heavy cream
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (100g) shredded sharp cheddar cheese
  • ½ cup (50g) shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Sauté onion and bell pepper in olive oil until softened. Add garlic and cook until fragrant. Add shrimp and cook until pink and opaque. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Stir in cream cheese, cheddar cheese, Monterey Jack cheese, parsley, Old Bay seasoning, salt, and pepper. Cook until cheese is melted and sauce is thickened.
  3. Preheat oven to 375°F (190°C). Roll out the chilled pie crust on a lightly floured surface. Line the pie plate with the crust. Pour the shrimp filling into the crust. Top with a second crust (or lattice if preferred). Crimp the edges to seal. Brush the top crust with egg wash. Cut slits in the top crust to vent steam. Bake for 45-55 minutes, or until golden brown and the filling is bubbly. Let cool slightly before serving.