Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Set aside your pie crust in a 9-inch pie dish.

1. In a skillet over medium heat, melt the butter.
2. Add bell peppers, green onions, and garlic. Sauté for 3–4 minutes until softened.
3. Stir in Old Bay seasoning, paprika, salt, and pepper. Remove from heat.

1. In a large bowl, combine mayonnaise, sour cream, cheddar cheese, egg, Worcestershire sauce, and lemon juice. Whisk until smooth.
2. Fold in the sautéed vegetables and shrimp.
3. Stir in breadcrumbs or crushed crackers to help bind the mixture.

1. Pour the shrimp mixture into the prepared pie crust, smoothing the top with a spatula.
2. In a small bowl, mix panko breadcrumbs, melted butter, and a pinch of Old Bay. Sprinkle evenly over the top.

Bake for 30–35 minutes or until the top is golden brown and the center is just set. Let cool slightly before serving.

Tip: The pie will firm up as it cools, making it easier to slice.

🍽 Serving Suggestions

• With a Side Salad : Pair with a light mixed greens salad and vinaigrette for balance.
• Crusty Bread : Serve warm French bread or rolls on the side.
• Rice or Quinoa : For a heartier meal, serve over rice or quinoa.
• Lemon Wedges : A squeeze of fresh lemon brightens up every bite.

📦 Storage Tips

• Refrigerator : Store leftovers in an airtight container or covered pie plate for up to 3 days.
• Freezer : Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

🧑‍🍳 Baking Tips & Variations

• Use Leftover Shrimp : Perfect way to use up leftover grilled or boiled shrimp.
• Add Crab or Lobster : For extra luxury, mix in some crabmeat or lobster chunks.
• Spice It Up : Add a dash of hot sauce or cayenne for a little kick.
• Cheese Swap : Try Gouda or smoked cheese instead of cheddar for a deeper flavor.
• Gluten-Free Option : Use gluten-free pie crust and substitute regular breadcrumbs with GF ones.