📝 About This Recipe
A coastal twist on the legendary Louisiana meat pie, these handheld treasures feature succulent Gulf shrimp smothered in a rich, spicy 'holy trinity' base. Encased in a buttery, flaky crust and deep-fried to golden perfection, they represent the pinnacle of Bayou street food. Every bite offers a harmonious blend of savory Creole spices and the sweet snap of fresh shrimp, making them an irresistible staple of Louisiana festivals.
🥗 Ingredients
The Shrimp Filling
- 1 pound Gulf Shrimp (peeled, deveined, and finely chopped)
- 4 tablespoons Unsalted Butter
- 1/2 cup Yellow Onion (finely minced)
- 1/4 cup Green Bell Pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 3 cloves Garlic (minced)
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons All-purpose Flour (to thicken the filling)
- 1 tablespoon Tomato Paste
Seasoning & Liquid
- 1.5 teaspoons Creole Seasoning (Tony Chachere's or similar)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Worcestershire Sauce
- 1/2 cup Shrimp Stock or Water
- 2 tablespoons Fresh Parsley (finely chopped)
The Crust & Frying
- 2 boxes Refrigerated Pie Crusts (total of 4 circular crusts)
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 quart Peanut or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large skillet over medium heat, melt the butter. Add the onion, bell pepper, and celery (the 'Holy Trinity') and sauté for 5-7 minutes until soft and translucent.
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2
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the tomato paste to darken slightly to develop a deep, savory flavor.
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3
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux, ensuring there are no raw flour clumps.
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4
Slowly pour in the shrimp stock and Worcestershire sauce while stirring. The mixture should thicken into a heavy gravy consistency.
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5
Add the finely chopped shrimp, Creole seasoning, and cayenne pepper. Cook for only 3-4 minutes—just until the shrimp turn pink and are barely cooked through.
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6
Remove the skillet from heat. Stir in the green onions and fresh parsley. Taste and adjust seasoning with extra salt or Creole spice if desired.
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7
IMPORTANT: Spread the shrimp mixture onto a baking sheet and refrigerate for at least 30 minutes. A cold filling prevents the dough from becoming soggy or tearing.
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8
On a lightly floured surface, unroll your pie crusts. Use a 5-inch circular cutter (or a small bowl) to cut out 12 circles.
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9
Place 2 tablespoons of the chilled shrimp filling in the center of each dough circle, leaving a 1/2-inch border.
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10
Brush the edges of the dough with the egg wash. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
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11
Use the tines of a fork to crimp the edges tightly. This provides a decorative look and ensures the filling doesn't leak during frying.
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12
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F (175°C).
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13
Fry the pies in batches of 2 or 3 for about 3-4 minutes per side, or until they are a deep golden brown and crispy.
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14
Remove with a slotted spoon and drain on a wire rack set over paper towels. Let rest for 5 minutes before serving—the filling will be very hot!
💡 Chef's Tips
Use the freshest Gulf shrimp you can find; small or medium shrimp work best when chopped. Never skip the chilling step for the filling; if it's warm, it will melt the fat in the pastry and cause the pies to burst. If you prefer a healthier version, these can be baked at 400°F for 20-25 minutes until golden. Ensure your oil temperature stays consistent at 350°F; if it drops too low, the pies will absorb too much oil and become greasy. Do not overstuff the pies; a burst pie in the fryer creates a mess and ruins the oil.
🍽️ Serving Suggestions
Serve with a side of Remoulade sauce for dipping. Pair with a cold Louisiana-brewed lager or a crisp Abita Amber. A side of vinegar-based coleslaw provides a refreshing crunch to cut through the richness. Dust lightly with an extra pinch of Creole seasoning while still hot from the fryer. Serve as part of a 'Bayou Sampler' alongside boudin balls and hushpuppies.