Shrimp Pie

 

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°F. Gather all ingredients.

   Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
   Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
   Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
   Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
   Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
   Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
   Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.