Friday, March 11, 2016

Shrimp Pot Pies


Hey there!

I've been extremely sick the past week, and missed a couple of post, but so glad to be back and feeling better! I've been getting really creative in the kitchen lately, and had been wanting to re-create one of my favorite at home comfort meals, the chicken pot pie. I swear by Marie Chandler's Chicken Pot Pie's on chilly days, or when I really don't feel like cooking or eating out, and their always so good! I researched a few recipes and during my search came across this gem. Shrimp Pot Pies! I altered the recipe a tad bit to my liking, but tried to stick to it as close as possible. Keep reading for the full recipe!

Ingredients:
1 egg
1 tablespoon water
4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
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



Preheat oven to 400 degrees F. In a small bowl, whisk egg and water until well blended. Take your puff pastry out of the freezer, and break at the pre cut edges. ( Fun Fact: There are puff pastries that you can buy by the sheet, or you can buy the puff pastry bowls. I opted for the pre made pastry bowl, as I didnt have anything to cut the dough into circles off of the regular sheet. If you go by the recpie i linked from Food Network, you will see what I mean. This was easier for me.)

Once your oven is hot, place your puff pastries on a baking sheet. Excuse my baking sheet, I clearly do a lot of baking! Once they are on the cookie sheet, brush the tops of them with your egg wash. Careful not to put too much on your pastry, as you still want it to rise. However, going over them with egg wash first, and then putting them into the oven makes them come out with that really pretty, falky golden brown color.

Place in the oven for about 15 - 20 minutes, take out and set aside.


Season your shrimp (not pictured) with salt, pepper, and cayenne pepper. Saute your shrimp in a medium saucepan by adding your oil, and 1tbsp. of butter. Cook them halfway through ( about 1 - 2 minutes) and pour them into a separate bowl. You don't want to cook them all the way because they will be added back into your skillet later on.

Add the remainder of your butter to the same saucepan, along with your carrots, mushroom, and thyme, and saute until they are softened. Once softened you will add your wine.

Bring your wine/veggie mixture to a simmer and cook until most of your wine has reduced. Basically, most of the wine has evaporated. This takes about 15 minutes.

Once your wine has been reduced, add your cream to your mixture, and bring that to a simmer also. Slowly stir periodically, as you'll want your cream to thicken into a "gravy like" consistency. This is key, as you don't want it to be too soupy for your pastry bowls, and seep through. It took roughly about 15 minutes to thicken. Be patient, after I added my cream it stayed soupy for a while and I started to worry. But after I stirred slowly periodically, it started to thicken, and the longer I let it simmer, the thicker it got.

Remove your thyme leaves, and you can add a little more salt and pepper to taste. Place the shrimp back into the mixture and coat well. I let my mixture sit with the shrimp for about 5 more minutes to let the shrimp slowly finish cooking. 

Finally, spoon your pot pie mixture into your puff pastry bowls, and enjoy!

Yes...it was as good as it looks!




What can I say, this was DIVINE. Because we are using puff pastry, it takes the traditional pot pie to a completely different level. It was so buttery and flaky, mixed with that awesome shrimp mixture we were in heaven. No lie, I had 2 and ended up taking a nap in the middle of the day. Shrimp pot pies are surely made for those days you're craving comfort food, but want to step outside of the ordinary comfort foods we all enjoy.

Send me your pics of your shrimp pot pies and let me know how they taste!!

Cheers!

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