This elevated take on a Southern coastal classic features tender Gulf shrimp folded into a creamy, herb-laced cheese sauce and baked inside a golden, flaky crust. With layers of flavor from Boursin, pepper Jack, and fresh aromatics, this savory pie is ideal for brunch, lunch, or a light supper on the porch.

Ingredients

Crust

• 1 (14 oz) refrigerated deep-dish pie crust
• 1 egg, beaten with 1 Tablespoon water (for egg wash)

Filling

• 1 Tablespoon unsalted butter
• 1/2 small yellow onion, finely diced
• 1 stalk celery, finely diced
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1 lb large Gulf shrimp, peeled, deveined, coarsely chopped
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 1 Tablespoon all-purpose flour
• 3/4 cup seafood stock (or chicken stock)
• 1/2 cup heavy cream (or half-and-half)
• 1 (5.5 oz) package Boursin herb and garlic cheese
• 2 oz shredded pepper Jack cheese
• Zest of 1/2 lemon
• 1 Tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 Tablespoons chopped fresh parsley, plus more for garnish

Preparation

1. Prepare the crust: Preheat oven to 375°F. Fit pie crust into a 9-inch deep-dish pie plate. Flute the edges and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
2. Bake for 15 minutes. Remove weights and parchment and bake an additional 7–9 minutes, or until lightly golden. Remove from oven and set aside. Reduce oven temperature to 350°F.
3. Sauté the aromatics and shrimp: In a large skillet over medium heat, melt the butter. Add onion, celery, and red bell pepper; cook for 4–5 minutes until softened.
5. Add garlic and cook for 30 seconds.
6. Add the chopped shrimp, Old Bay, and cayenne. Cook for 2 minutes until just beginning to turn pink. Remove shrimp and vegetables from skillet and set aside.
7. Make the sauce: Sprinkle the flour into the skillet and whisk to coat. Slowly add seafood stock, whisking constantly to prevent lumps. Add heavy cream, Boursin, and pepper Jack cheese. Stir until smooth and thickened, about 3–4 minutes.
8. Stir in lemon zest and lemon juice. Return shrimp and vegetables to the skillet and stir gently to combine. Season to taste with salt and black pepper. Stir in chopped parsley.
9. Assemble and bake the pie: Pour the shrimp filling into the pre-baked pie crust. Brush the edges of the crust with the egg wash.
10. Bake at 350°F for 35–40 minutes, or until the filling is set and the crust is deep golden brown. If necessary, cover the edges of the crust with foil after 25 minutes to prevent over-browning.
11. Cool and serve: Let the pie rest for 10 minutes before slicing. Garnish with additional chopped parsley.

Cook’s Note

For a flakier, more elegant variation, you can substitute a sheet of puff pastry for the traditional pie crust. Thaw the pastry and gently roll it to fit your pie dish. Dock the bottom with a fork and blind bake at 400°F for 10–12 minutes to prevent sogginess. Cool slightly before adding the filling, then bake as directed. Puff pastry creates a beautifully crisp, golden crust that pairs wonderfully with the creamy shrimp filling.

Serving Suggestions

• Serve warm or at room temperature with a green salad tossed in lemon vinaigrette.
• Pair with crisp white wine such as Sauvignon Blanc or unoaked Chardonnay.
• Ideal as a centerpiece for brunch, lunch, or light supper.