Indulge in a culinary journey with our exquisite Mini Shrimp Pies, a perfect blend of flavors and textures that will tantalize your taste buds. These delightful pies feature a flaky, golden crust encasing a creamy, flavorful filling of succulent shrimp, tender vegetables, and herbs. Each bite offers a burst of savory goodness, leaving you craving more.
This recipe article provides two irresistible variations to satisfy every palate. The Classic Mini Shrimp Pies showcase the harmonious combination of shrimp, celery, carrots, onion, and a creamy sauce, all nestled in a perfectly baked crust. For those who love a touch of spice, the Spicy Mini Shrimp Pies elevate the flavors with the addition of diced jalapeños and a dash of cayenne pepper, creating a delightful warmth that lingers on the palate.
Whether you prefer the classic or the spicy version, these Mini Shrimp Pies are guaranteed to be a hit at any occasion. They are perfect for parties, potlucks, or as a delightful addition to your dinner table. With their ease of preparation and captivating taste, these pies will become a staple in your culinary repertoire. So, gather your ingredients, preheat your oven, and embark on a delicious adventure with our Mini Shrimp Pies!
IMPOSSIBLY EASY SHRIMP PIE
Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 1/2 g
MINI CRAWFISH (OR SHRIMP) PIES
I am "required" to make and bring these to parties and family gatherings. When I can't sleep I get in the kitchen and cook, actually experiment, which is how I came up with these. They aren't hard to make, but the bread cups can be a little time consuming so whenever you're in the mood, make the bread cups ahead of time and...
Provided by Donna Graffagnino
Categories Seafood Appetizers
Time 55m
Number Of Ingredients 17
Steps:
- 1. First you make a roux. NO! NO! NO!, not this time. Just Kidding! Sorry, I got carried away...
- 2. FIRST - In a large skillet melt butter and add onion, celery, and chives/green onions, and season with a little salt and pepper. Saute until onions begin to soften.
- 3. Add garlic, worcestershire sauce, cayenne (start with a pinch, you can always add more later), and paprika; continue to simmer 15-20 minutes, stirring frequently.
- 4. Add soup and Cheez-Whiz, simmer until cheese is melted, stirring frequently to keep cheese from burning.
- 5. Add crawfish and simmer 10 minutes. Add 1/2 cap, or to taste, liquid crab boil, (optional).
- 6. Pour mixture into a large mixing bowl and add bread crumbs. Mix well and let sit to allow bread crumbs to expand. The mixture needs to be fairly thick so it won't fall down your shirt when you take the first bite of the mini crawfish pie.
- 7. Check the mixture and add more bread crumbs if needed, stir and set aside.
- 8. If you planned ahead and already have your bread cups made, then pop them back into the mini muffin pan and set aside, pour yourself a drink and put your feet up. Otherwise, get started making those bread cups. https://www.justapinch.com/recipes/bread/bread-sweet-bread/sourdough-mini-appetizer-cups.html
- 9. Once all of your ingredients are ready, use a small spoon and fill each bread cup, pack it in and heap it up on top. Sprinkle the top with a little paprika or chopped parsley. Bake at 350* F for 10 minutes and serve.
- 10. *NOTE: Before baking, crawfish pies can be frozen then put into a Zip-Lock bag and kept frozen until ready to serve. From frozen bake at 350* F for 25 minutes until hot.
- 11. *TIP: Alternate method for dough cups - Instead of making bread cups, you can use Pillsbury's pre-made pie crusts (2 crusts) in freezer section of the grocery, or you can make your own fabulous homemade pie crust. Use a cookie cutter to cut rounds that will form a cup when put into a mini muffin pan. Bake for 10 minutes then fill with crawfish mixture. Bake for another 10 minutes to heat through. *OPTIONS: If you don't want to make mini crawfish pies - use this filling to make one full size pie with a top and bottom crust. If you can't get crawfish, use shrimp or crab meat in place of crawfish. Add crab meat last so it stays together better.
SHRIMP POT PIE
Steps:
- 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.
IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
- Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
EASY SHRIMP PIE
Make and share this Easy Shrimp Pie recipe from Food.com.
Provided by KelBel
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Mix together first 5 ingredients, and place into 9" pie plate.
- Blend together last 5 ingredients in blender until smooth.
- Pour over mixture in pie plate and bake for 35-40 minutes.
SEAFOOD POTPIES
You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.
Tips:
- Make sure to use fresh shrimp for the best flavor. Frozen shrimp can be used, but defrost them completely before cooking.
- If you don't have a food processor, you can finely chop the shrimp by hand. Just make sure they are chopped into small, even pieces.
- Don't overcook the shrimp. They should be cooked just until they are pink and opaque. Overcooked shrimp will be tough and chewy.
- You can use any type of cheese that you like for the filling. Cheddar, Parmesan, and mozzarella are all good choices.
- If you want to make the pies ahead of time, you can assemble them and then freeze them. When you're ready to serve them, just thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
Conclusion:
Mini shrimp pies are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe that's sure to impress, give these mini shrimp pies a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #appetizers #seafood #vegetables #dinner-party #shrimp #dietary #low-carb #mushrooms #low-in-something #shellfish #4-hours-or-less
You'll also love