Recipe: Shrimp Pot Pie

bayoutider · February 18th, 2005, 08:17 PM

[b]SHRIMP POT PIE[b/]

You will need 6 individual pot pie ramekins or buy the aluminum ones at the grocery store.

INGREDIENTS:

3/4 lb shell on medium shrimp - peel and reserve shells to make stock
you will need to end up with 4 cups raw peeled & deveined shrimp and 2 cups shrimp stock made by boiling shells in water with salt and pepper. Add a few celery leaves if you can
3/4 cup each - celery, onion, carrot, all diced same size
1 cup frozen english peas
2/3 cup butter
1 cup half and half
1/4 cup flour
Salt & pepper

2 packages Pepperidge Farms frozen puff pastry or Filo dough
1 egg yolk
2 tbsp half and half

COOKING:

Saute celery, onion, and carrot about 10 minutes in the melted butter. Stir in the peas then the flour. Continue to cook and stir another minute. Gradually add the shrimp stock and half and half. Cook over medium heat stirring constantly till thick and bubbly. Add shrimp and season with salt and pepper. After another minute remove from heat.

Preheat oven to 400F.

Ladle shrimp into ramekins. Fill to within 3/4 inch of the rim.

Roll pastry sheets to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl(s). Combine egg yolk and 1 tablespoon half & half. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl. Brush top with remaining egg mixture. Make vent hole in center. Bake at 400 degrees for 15-20 minutes until top is puffed and browned.