Best 2 Shrimp Pot Pie Recipes
Seafood lovers, get ready to dive into a culinary delight that will tantalize your taste buds and warm your soul. Embark on a savory journey with our featured dish, the ultimate Shrimp Pot Pie. This classic comfort food gets a delightful seafood twist, transforming it into a feast fit for any occasion.
Dive into the medley of succulent shrimp, nestled in a creamy and flavorful sauce, perfectly complemented by a medley of tender vegetables. All this goodness is encased in a flaky, golden-brown crust that shatters with every bite, releasing an irresistible aroma that will fill your kitchen with warmth and comfort. But that's not all! This article offers a treasure trove of additional pot pie recipes, each with its unique charm and explosion of flavors.
From the classic Chicken Pot Pie, a timeless favorite that embodies comfort food perfection, to the hearty and flavorful Beef Pot Pie, a robust and satisfying choice for meat lovers. Vegetarians will delight in the Garden Vegetable Pot Pie, where an array of colorful vegetables takes center stage, creating a symphony of flavors and textures. And for those with a taste for adventure, the delectable Lobster Pot Pie awaits, a luxurious and indulgent treat that will transport you to the coast with every bite.
So, prepare your taste buds for a culinary adventure as we delve into the secrets behind creating the perfect Shrimp Pot Pie, along with a collection of other pot pie recipes that will elevate your home cooking to new heights. Let's get started!
SHRIMP IN LOBSTER CREAM POT PIE
This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool!
Provided by Brazilianflavor in
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- How to prepare the crust:.
- In a large bowl add the flour, margarine, egg and baking soda. Mix with your hands until you get an even dough.
- Put the dough in the fridge for 30 minutes (the secret for a flaky crust). After 30 minutes remove the dough from the fridge and place half of the dough over a wax sheet to flat the dough with a roller ( the crust should be very thin) after flattening the crust place on a baking pan 13x9 inches Without the baking sheet ( no need to grease the pan) Now do the same with the rest of the dough that you're going to use to cover the pie with.
- How to prepare the filling:.
- In a large sauce pan cook the shrimp with garlic, salt and pepper let it cook for about 3 minutes then add the fish sauce and soy sauce then add the lobster bisque and cream cheese.
- Cook until you get a creamy sauce that will be about 10 minutes.
- Let it cool down and then put the filling over the crust already on the baking pan.
- Cover the pie with the rest of the dough and brush with an egg yolk mixed with olive oil.
- Bake for about 30-40 minutes or until the crust turn golden brown.
Nutrition Facts : Calories 1033.2, Fat 59.1, SaturatedFat 12.6, Cholesterol 200.3, Sodium 1906.7, Carbohydrate 89.1, Fiber 3.1, Sugar 0.9, Protein 34.6
SHRIMP POT PIE
Steps:
- 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.
Tips:
- For the best results, use fresh shrimp that are peeled and deveined. If using frozen shrimp, thaw them completely before cooking.
- To make the pot pie filling more flavorful, sauté the vegetables in butter or olive oil before adding them to the pot.
- Don't overcook the shrimp. They should be cooked just until they turn pink and opaque.
- Use a good quality puff pastry for the pot pie crust. If you're short on time, you can use a store-bought pie crust.
- To prevent the pot pie crust from getting soggy, brush it with an egg wash before baking.
- Serve the shrimp pot pie immediately, or let it cool slightly and then reheat it in a warm oven.
Conclusion:
Shrimp pot pie is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's also a great way to use up leftover shrimp. With a flaky crust, creamy filling, and tender shrimp, this pot pie is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give shrimp pot pie a try. You won't be disappointed!
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