Photo: Shrimp Pot Pie Recipe
Ingredients
- 1 egg
- 1 tablespoon water
- 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
- Flour, for dusting
- 8 large (21 to 25) shrimp, shelled and deveined
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small carrot, diced
- 1 celery stalk, diced
- 6 mushrooms, sliced thin
- 2 sprigs fresh thyme
- 1/2 cup white wine
- 2 cups heavy cream
- Salt and freshly ground white pepper
- Special equipment: 3 and 4-inch metal ring
Directions
Preheat oven to 400 degrees F.
In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.
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By QueenAfroLilyNa...
Charlotte
on January 14, 2012
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I love this recipe it's very good I give it a 5 Star rating because me and my mom we make this recipe together sometimes and we split the recipe into 2 parts and we get the job done.
By rebitz
Reno, Nevada
on November 08, 2011
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This is a delicious recipe with a creative and beautiful presentation, the perfect way to make your dinner guests feel special. Some observations from a cooking novice: The pastry ring packs I found all came with 3” rings and below, a jar worked great for the 4" ring. There’s a fine line between "thawed" and "warm" when it comes to puff pastry - it was impossible to unfold warm, so I chilled it and tried again, then used two new boxes of puff pastry. The recipe says to cut each bowl ring separately, but Sunny layered the pastry and cut them all at once, so that’s what I did. It all came out beautiful except for the "docked" bottom's, which came out perfectly round like bubbles, so I served the dish in shallow bowls which was a gorgeous presentation. I forgot to peel the shrimp ahead of time so the wine (I used Sauvignon Blanc reduced longer than intended; my shrimp shell oversight probably saved the dish; the wine was a subtle flavor that may have overpowered the cream entirely.
By mizjmassie
on November 06, 2011
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I made these and thought they were great. I added Creole seasoning to the shrimp and skipped the salt and pepper. I also added a bay leaf to the situation as Sunny puts it. I noticed the directions were a little different about how to make the bowls. I remembered how Sunny did it which seemed easier than the directions. This is a recipe that could be made during the week, however, I like to save it for a company because it has such a nice presentation. It looks like you really did a lot for such a simple meal. I think it easier if you have veggies cut in advance to make the cooking process go by faster. My family loves everything shrimp and this is another dish that will be added to make again meals. Also, the French toast was good too, but added a little vanilla flavoring which made it even better.
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