Monday, August 29, 2011

Shrimp Pot Pie

I never thought I could attempt a pot pie, especially since I don't eat meat aside from seafood.  However, thanks to quick cooking shrimp, easy to handle store bought puff pastry, and a modified recipe from Sunny Anderson, I made a great pot pie. I would make this again in a second.

Shrimp Pot Pie


1 egg
1 tablespoon water
4 sheets thawed puff pastry
2 tbsp. flour and more for dusting
12 large peeled, deveined shrimp without tails
1/2 tsp. cayenne pepper, divided into two
1 tbsp. olive oil
2 tbsp. butter
1 small carrot, diced
1 stalk celery, diced
6 mushrooms, sliced thin
2 sprigs fresh thyme
1/2 cup white wine
2 cups non-fat evaporated milk
salt and fresh cracked black pepper
1 3 inch and 4 inch rings (I used a mug rim and bowl rim)


Step 1: Preheat oven to 400 degrees
Step 2: Dust a work surface with flour, and place pastry sheets on floured service, and dock dough with a fork (just poke holes all over the sheets)
Step 3: Cut 16 circles with 4 inch ring and place four of them on a baking sheet, these are the bases of the bowls
Step 4: Cut 12 circles in the remaining dough circles with 3 inch ring, place 4 of these onto another sheet as these are the tops
Step 5: Whisk water and egg and brush the tops with egg wash, and brush original four 4 inch circles with wash as well
Step 6: Place 3 of the rings that you cut out on top of each of the 4 inch base circles you just brushed with egg wash, brushing a layer of egg wash in between each
Step 7:  Use the remainder of the egg wash to brush the rest of the bowls, and place the pastry bowls in the oven to bake for 20 minutes
Step 8: Season shrimp with 1/4 tsp. cayenne, salt and pepper, and add 1 tbsp. oil and 1 tbsp. butter in a pan on medium high heat and cook shrimp a minute per side, then take out and set aside
Step 9: Add remaining butter to pan and saute carrots, celery, mushrooms and thyme for ten minutes
Step 10: Add wine to skillet and allow to simmer until wine evaporates
Step 11: Add evaporated milk and  2 tbsp. flour to skillet, and let sauce simmer until thick and gravy-like, and add remaining cayenne
Step 12: Remove thyme sprigs, and add salt and pepper
Step 13: Ladle Shrimp and gravy into bowls, and enjoy!


  1. I don't like pot pies or shrimp so I'm not going to lie, this scares me.

  2. Then make it a ham/chicken bread basket?