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This beachy treat brings together juicy shrimp and melty cheese inside a golden, buttery crust. The tangy chive-onion cream cheese blends perfectly with spicy pepper Jack, wrapping those sweet shrimp in creamy goodness for a dish that feels fancy but tastes like home.
Back when I was cooking down on Florida's shoreline, I'd whip this pie up for everything from Tuesday dinners to fancy get-togethers. The first time my beach house friends tried it, they couldn't believe how easy it was to make.
Key Ingredients Breakdown
- Shrimp: Go for medium ones and drain them really well
- Cream Cheese: The chive-onion kind already has tons of flavor mixed in
- Pepper Jack: Gives a nice little kick and melts beautifully
- Pie Crust: Pick the deep-dish type to fit all that filling
- Eggs: They'll make everything creamy and set up right
- Seasonings: Don't worry, they're already in that flavored cream cheese
Crafting Your Delicious Pie
- Start With The Shell:
- Bake that crust a bit first so it stays crunchy.
- Mix Your Base:
- Whip that cream cheese till it's completely smooth.
- Drop In The Eggs:
- One at a time works best to hold everything together.
- Toss In The Good Stuff:
- Gently mix those shrimp and cheeses in.
- Watch It Bake:
- Look for that golden top and make sure the middle isn't jiggly.
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My old beach kitchen buddy always told me, 'Let the seafood do the talking.' After making this pie hundreds of times, I've found that's spot on.
Perfect Pairings
This goes great with a simple green salad, some roasted asparagus, or a glass of chilled white wine. For parties, just cut tiny slices and top with fresh herbs.
Mix It Up
Switch things around by trying different cheeses, throwing in some veggies, or mixing in some crab. Want more heat? Just use extra pepper Jack or sprinkle in some cayenne.
Keeping It Fresh
Cover it up and keep in the fridge for about three days. When you want more, warm single slices in the oven to keep that crust nice and crispy.
I've tweaked this recipe for years now, and I've learned that getting everything ready and not rushing makes all the difference. Do each step carefully and you'll end up with a pie that brings a taste of the coast right to your table.
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Recipe FAQs
- → Can I use fresh shrimp instead of frozen?
- Of course! Just cook, chop them small, and drain well so the filling doesn’t get watery.
- → How can I tell if it’s done baking?
- The middle should be firm and the top golden. If it wobbles too much, leave it in a bit longer.
- → Is it okay to make this beforehand?
- Yep! Bake it early and reheat gently before serving. It’s best when warm, not piping hot.
- → Can this dish be frozen?
- You could, but the creamy filling might not hold up as well. Eating it fresh is better.
- → What’s good to serve with it?
- A fresh salad or steamed veggies are great to balance this rich dish.