Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 1/2 cup / 75g)
  • 1 bell pepper (any color), finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) peeled and deveined medium shrimp
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons lemon juice (30ml) - from about 1 large lemon
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (60g) shredded Swiss or Gruyere cheese
  • 1 (14.1 ounce/ 400g) package refrigerated pie crusts (2 crusts), thawed
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Unroll one pie crust and place it in the pie plate. Trim and crimp edges.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes, stirring occasionally.
  5. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Reduce heat to low. Stir in heavy cream, mayonnaise, sour cream, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Cook until heated through.
  7. Pour the shrimp mixture into the prepared pie crust. Sprinkle with Swiss or Gruyere cheese.
  8. Cover with the second pie crust. Trim, crimp, and cut slits in the top crust to allow steam to escape.
  9. Brush the top crust with the egg wash (beaten egg and milk).
  10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.