Chefs GoldenCrusted Creamy Shrimp Pie with Tarragon

Creamy Shrimp Pie Recipe

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Preparation time:45 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 300g All-purpose (Plain) Flour
• 150g Unsalted Butter, very cold, cubed
• ½ teaspoon Fine Sea Salt
• 60–80ml Ice Water
• 600g Raw Shrimp/Prawns, peeled and deveined
• 45g Unsalted Butter
• 2 medium Shallots, finely chopped
• 2 cloves Garlic, minced
• 120ml Dry White Wine (e.g., Pinot Grigio)
• 45g All-purpose (Plain) Flour
• 300ml Whole Milk, warmed
• 120ml Double Cream (Heavy Cream)
• 2 tablespoons Fresh Tarragon, chopped
• 2 tablespoons Fresh Parsley, chopped
• 1 teaspoon Fresh Lemon Juice
• ½ teaspoon Worcestershire Sauce
• Salt and freshly ground Black Pepper, to taste
• 1 large Egg Yolk (for the wash)

Instructions:

• Prepare the pastry: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing just until the dough comes together. Divide dough in half, form into discs, wrap, and chill for at least 30 minutes.
• Sauté aromatics: Melt butter in a skillet over medium heat. Add shallots and cook until softened (about 5 minutes). Add garlic; cook for 1 minute more.
• Deglaze: Pour in the white wine, scrape up any browned bits, and reduce slightly (about 2 minutes).
• Make the Roux: Sprinkle the 45g flour over the shallot mixture and cook, stirring constantly, for 1 minute.
• Build the Sauce: Slowly whisk in the warm milk until smooth, ensuring no lumps form. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon.
• Finish the Sauce: Stir in the cream, tarragon, parsley, Worcestershire sauce, and lemon juice. Season generously with salt and pepper. Remove from heat.
• Prepare Shrimp: If shrimp are raw, gently simmer them in salted water for 1-2 minutes until just pink. Drain thoroughly. Fold the cooked shrimp into the warm sauce mixture. Let cool slightly.
• Roll the Base: Roll out one disc of pastry and carefully line the 9-inch pie dish. Trim the edges.
• Fill and Top: Pour the cooled shrimp filling into the pastry-lined dish. Roll out the second pastry disc for the top. Place over the filling. Crimp the edges tightly to seal, trimming excess. Cut several slits (steam vents) in the top.
• Glaze: Brush the top pastry generously with the beaten egg yolk wash.
• Bake: Place the pie on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 25–30 minutes, or until the pastry is deep golden brown.
• Rest: Let the pie rest for at least 15 minutes before slicing and serving.

Nutrition Facts

Calories	923 kcal
Protein	17.8 g
Fat	40.3 g
Carbs	67.4 g
Fiber	13.1 g
Sodium	7043 mg

Recipe Info

Category	Main Course, Seafood Dish
Cuisine	British

Elevating the Humble Seafood Bake: Why This Shrimp Pie Stands Apart

There’s something intrinsically satisfying about a perfectly constructed pie. It speaks of warmth, tradition, and the satisfying crunch that announces the arrival of true culinary comfort. While steak and kidney might claim the throne in many kitchens, we are here today to crown a lighter, yet equally luxurious contender: the Shrimp Pie . Forget everything you think you know about heavy, stodgy seafood bakes. This rendition is designed to be sophisticated yet deeply comforting, making it an ideal centerpiece for everything from a casual Sunday lunch to an elevated dinner party. We are aiming for a rich, creamy experience encased in a beautifully laminated, buttery shell that sings with every bite.

Decoding the Perfect Comfort Dish: Our Signature Flavor Profile

This Shrimp Pie Recipe is engineered for maximum flavour impact without weighing down the diner. We have drawn inspiration from classic British cookery, ensuring that while the filling is substantial, the primary flavour notes remain bright and marine-focused. It’s the seaside cousin to the robust steak and ale pie, substituting earthy meats with succulent crustaceans swimming in a velvety emuon. The difficulty level is medium, largely because we insist on a homemade, all-butter shortcrust, but the techniques are entirely manageable for an enthusiastic home cook ready to conquer a proper Seafood Pie Recipe .

The Allure of a Golden-Lidded Masterpiece

The visual appeal of this dish is paramount. We are targeting a Golden Crust Seafood Pie , achieved through diligent pastry preparation and the perfect egg wash finish. That first slice, where the steam escapes and reveals the creamy interior studded with pink shrimp, is the reward for your careful effort. It’s a testament to simple ingredients treated with respect, transforming into something truly memorable.

Why This Recipe is Worth Delivering to Your Favourites Folder

What sets this apart from simpler casseroles? The deliberate balance. We use fresh tarragon to introduce a subtle anise note that marries beautifully with the shrimp, complemented by a splash of dry white wine for necessary acidity. When you incorporate the richness of double cream into the foundational roux, you achieve a consistency that is both luxurious and stable enough to hold up under the pastry—the hallmark of an excellent Shrimp Pot Pie .

A Lighter Cousin to the Classic Meat Pie Tradition

While meat pies rely on hearty fats and long braises for depth, our Comfort Food Shrimp Pie achieves its depth through aromatics and careful seasoning. The use of shallots over onions provides a milder base, allowing the fresh herbs to shine through. This approach ensures the dish feels celebratory and special, rather than heavy, making it suitable even when the weather isn't demanding thick, autumnal fare.

Assembling the Components for Supreme Shrimp Pie Success

To create this magnificent bake, we divide our focus into three key areas: the pastry, the shrimp, and the flavour-building sauce. Achieving excellence in each element ensures that when they converge under the heat of the oven, the result is harmonious.

For this iteration, aiming for 6 generous servings, we’ll use approximately 600g of medium-sized, fresh shrimp—plenty to ensure every slice has a satisfying seafood yield.

Curating Your Kitchen Arsenal: Essential Tools Required

While a food processor can speed up the pastry work, this is fundamentally a dish relying on patience and basic culinary tools: a sharp knife, a sturdy rolling pin, a 9-inch deep-dish pie dish, and a quality saucepan for developing that essential sauce. Preparation time is estimated at 45 minutes, including a crucial 30-minute chilling period for the dough, leading to a total cook time of around 40 to 45 minutes.

The Rich Filling Base: Beyond Basic White Sauce

Our sauce foundation moves past a simple béchamel. We begin by sweating down finely chopped shallots and garlic, then introducing dry white wine to deglaze the pan and lift those beautiful browned flavour particles.

This mixture is followed by the classic roux—flour cooked in butter—before being gradually whisked with warmed whole milk until it achieves that perfect nappe consistency: thick enough to coat the back of a spoon without being gluey.

Sourcing Superior Shrimp for Maximum Impact

For the best results in this Shrimp Pie Recipe , opt for raw, peeled, and deveined shrimp. If using frozen, ensure they are thoroughly thawed and patted completely dry before introducing them to the sauce. We only briefly simmer them until they turn pink, ensuring they remain tender and don't shrink into oblivion during the final bake.

Pastry Perfection: Preparing the Butter-Rich Casing

We are making a classic all-butter shortcrust pastry, or pâte brisée . The secret here is temperature. You must use butter that is very cold and cut it into the 300g of flour until the texture resembles coarse breadcrumbs. Only a minimal amount of ice water should be added—just enough to bring the dough together without developing gluten. Divide this dough into two discs and chill thoroughly; this resting period is non-negotiable for a flaky result.

Flavor Boosters: Herbs and Spices to Continue Reading About

The aromatic signature of this Charleston Shrimp Pie (with a slight coastal twist) comes from fresh herbs. We fold in 2 tablespoons each of chopped fresh tarragon and parsley near the end of the sauce preparation. A dash of Worcestershire sauce adds an umami depth that balances the dairy richness, and a squeeze of fresh lemon juice brightens the entire profile.

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Step-by-Step Mastery: Constructing Your Beautiful Shrimp Pie

Once the pastry is chilling and the aromatics are softened, the process moves quickly. Remember, the filling should be slightly cooled before being poured into the pastry shell; hot filling can melt the butter in the dough, leading to a soggy bottom.

Guiding You Through the Cooking Continuum

Crafting the Velvety Sauce for Optimal Creaminess

Begin by sweating the shallots until translucent, then incorporate the minced garlic briefly. After deglazing with wine and reducing slightly, whisk in your flour to create the roux, cooking it for one minute to eliminate the raw flour taste.

Slowly incorporating the warmed milk prevents lumps, followed by the addition of the heavy cream to impart luxurious body to the sauce base.

Folding in the Seafood: Gentle Handling for Tender Results

If your 600g of shrimp are raw, gently poach them in salted water for about two minutes until barely cooked, then drain well. Fold the shrimp gently into the slightly cooled sauce mixture, along with the fresh tarragon, parsley, lemon juice, and Worcestershire sauce. Season assertively with salt and freshly ground black pepper.

The Art of Sealing: Achieving a Flawless Pastry Top

Line your pie dish with the first chilled pastry disc, trimming the edges neatly. Pour in the shrimp filling. Roll out the second disc for the lid. Lay it over the filling, and carefully crimp the edges of the top and bottom crusts together firmly to ensure a tight seal—this is vital to prevent sauce leakage.

Cut several decorative but functional steam vents into the centre of the top crust. Finally, brush the entire surface generously with an egg yolk wash for that coveted sheen.

Baking Dynamics: Reaching That Signature Golden Hue

Place the prepared pie onto a baking sheet (a wise safeguard against any potential filling overflow). Start the bake in a hotter oven— 400° F ( 200° C) for the first 15 minutes. This initial blast helps set the bottom crust quickly, mitigating sogginess. Then, reduce the temperature to 375° F ( 190° C) and continue baking for another 25 to 30 minutes until the pastry is deeply burnished and the filling is visibly bubbling through the vents.

Post-Bake Wisdom: Serving Suggestions and Storage Secrets

Patience is your final ingredient. Allow the Shrimp Pie to rest for at least 15 minutes after removing it from the oven. This resting time allows the internal liquids to redistribute and the sauce to firm up slightly, ensuring clean, beautiful slices rather than a messy spill. This pie shines when served simply alongside blanched green beans tossed in browned butter or a crisp side salad dressed with a sharp vinaigrette to counteract the richness.

Troubleshooting and Customizing Your Next Attempt

Making Ahead: Planning Your Effortless Meal Delivery

You can certainly make this pie ahead of time. Assemble the entire pie, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10– 15 minutes to the total baking time if placing it into the oven straight from the fridge.

Variations on a Theme: Introducing Flavour Tweaks

If you are leaning towards a more robust flavour profile, perhaps inspired by a Cajun Shrimp Pie , incorporate a pinch of smoked paprika and a dash of cayenne pepper into the roux. For an exceptionally creamy, luxurious texture, consider stirring in 4oz of softened Boursin Cheese (Garlic & Herb variety works beautifully) right before adding the shrimp to the sauce.

Storing Leftovers: Maintaining the Integrity of Your Pie

Leftover portions store wonderfully in the refrigerator for up to three days. Reheat gently in a moderate oven (around 350° F or 175° C) until heated through. The pastry will lose some crispness upon reheating, but the flavour of the filling only deepens overnight.

FAQs: Answers to Common Recipe Queries You'll Also Love

• Can I use ready-made pastry? Absolutely, if time is scarce. Two sheets of good quality, all-butter puff pastry or shortcrust will work, though homemade still offers superior flavour and texture for this dish.
• Should the shrimp be fully cooked before baking? No, they should be mostly cooked (barely opaque) as they will finish cooking in the oven within the sauce. Overcooked shrimp results in toughness.
• How can I avoid a soggy bottom? Besides chilling the dough, ensure your filling is not excessively wet, and consider blind-baking the base shell for 10 minutes before adding the filling.