Shrimp Pot Pie

Recipe courtesy Sunny Anderson

Show: Episode:

Picture of Shrimp Pot Pie Recipe Photo: Shrimp Pot Pie Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 87 Reviews
Total Time:
1 hr 0 min
Prep
25 min
Cook
35 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 87 reviews

  • on May 21, 2012

    Flag

    This recipe was delicious. The only problem I had was making the filling creamy. My first time making it, I pretty much had a creole shrimp bisque. Second time around my Mom helped me out. In a skillet she melted a tab of butter, and added a tablespoon and a half of flour, then we added the broth and mixed it until we got the consistency we wanted. I took others advice and used creole seasoning which gave it a great flavor. I also omitted the caps for the pies. I felt the bowls were enough. Kudos to the person that mentioned prepping your veggies ahead of time. That hidden step does take awhile. Lastly, I used a plastic margarita cup to cut the rings. I too had the problem finding ring packs bigger than 3 inches.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 14, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 08, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Uncle Bubba's Seafood Pot Pie

Uncle Bubba's Seafood Pot Pie

By: Paula Deen
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.