Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) ice water, plus more if needed
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) peeled and deveined Florida shrimp, medium size
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (360ml) whole milk
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (113g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (5g) chopped fresh parsley
  • 1/4 cup (5g) chopped fresh chives
  • 1 teaspoon (5ml) Old Bay seasoning
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté onion and garlic in olive oil until softened. Add shrimp and cook until pink and opaque (do not overcook!). Deglaze the pan with white wine, scraping up any browned bits. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Stir in cream cheese, cheddar cheese, and Parmesan cheese until melted and smooth. Remove from heat and stir in parsley, chives, Old Bay seasoning, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Roll out pie crust on a lightly floured surface. Transfer crust to pie dish and trim edges. Crimp or flute the edges. Pour shrimp filling into the crust. Brush the crust with beaten egg wash.
  4. Bake for 45-55 minutes, or until crust is golden brown and filling is bubbly. Let cool for at least 15 minutes before slicing and serving.