Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add shallot and red bell pepper; Cook 5 minutes until softened. Add garlic and Old Bay seasoning, stirring for 1 minute. Add shrimp and cook until just pink and opaque (3-5 minutes). Transfer the mixture to a bowl.
- In a separate bowl, whisk eggs with heavy cream, lemon juice, and salt until smooth. Fold in shredded cheddar cheese and chopped parsley. Chill the custard for 10 minutes to prevent weeping.
- Line the pie crust with paper towels to absorb excess moisture. Spread the cooked shrimp mixture evenly. Pour chilled custard over the top. Bake at 350°F (175°C) for 18-20 minutes, or until the center jiggles slightly. Cool for 10 minutes before slicing.
Notes
Use a deep-dish pie crust for structural stability
Avoid browning onions to maintain freshness
For a halal option, use provolone cheese
Test the pie’s doneness by gently shaking the pan; the center should tremble slightly
Store leftovers in the refrigerator for up to 3 days
Avoid browning onions to maintain freshness
For a halal option, use provolone cheese
Test the pie’s doneness by gently shaking the pan; the center should tremble slightly
Store leftovers in the refrigerator for up to 3 days