February 23, 2010

Shrimp Pot Pie

This is delicious!Even though the recipe looks like a lot of work, the taste is out of this world and it is SO worth the time and effort put into it! This would make a perfect impressive appetizer for a party.

Original recipe and photo by foodnetwork.com

  • 1 egg
  • 1 tbsn water
  • 4 sheets puff pastry
  • Flour for dusting
  • 8 large shrimp, shelled and deveined
  • 1/4 tbsp cayenne pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 6 mushrooms, sliced thin
  • 2 sprigs fresh thyme
  • 1/2 c white wine (I substituted white grape juice)
  • 2 c heavy cream
  • Salt and white pepper to taste
  • Black pepper to taste
  • 3-inch ring and 4-inch ring (I used different sized cups)


  1. Preheat oven to 400 degrees
  2. In small bowl, whisk egg and water.
  3. Lightly dust work surface with flour.
  4. Unfold puff pastry and dock (pierce with holes) with fork.
  5. Using 4-inch ring, cut 16 circles. Set 4 of the circles on nonstick baking sheet (these are the bases). Discard scraps.
  6. Using 3-inch ring, cut circles in the center of the 12 remaining larger circles. Remove 4 of the 3-inch circles to baking sheet (these are the tops).
  7. Brush outer edge of 4-inch circles with egg wash.
  8. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat one more time until you have 3 rings stacked on top of each other.
  9. Repeat with remaining circles until you have 4 assembled.
  10. Brush edges and tops with egg wash and bake in middle of oven until golden, about 15 minutes.
  11. Meanwhile, season shrimp with cayenne pepper, salt and black pepper (to taste).
  12. In medium saucepan over medium-high heat, add oil and 1 tbsp of butter.
  13. Saute shrimp, 1 minute/side. Remove shrimp and set aside.
  14. Add remaining butter to pan and saute carrots, celery, mushrooms and thyme until softened, about 10 minutes.
  15. Add wine, bring to simmer and cook until most of the wine evaporates.
  16. Add cream and bring back to simmer until sauce thickens to gravy consistency, about 12-15 minutes).
  17. Place shrimp in sauce to coat.
  18. Season with salt and white pepper (remove thyme).
  19. Ladle shrimp mixture into pastry puff bowls and top with smaller puff circles.

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