You Can Accomplish This Before Your Effing Head Explodes: Shrimp “Pot Pie”

Here’s something you can whip up relatively quickly but it feels like you might have put some effort into it. . . That’s a home-run in my book.

I managed to get it together in about an hour in a 420 degree oven Sunday evening after a long day of birding.  Bonus?  The kid loved it.

1.  Preheat oven to 420.

2.  Place a sheet of frozen puff pastry crust on the counter to thaw.

3.  Place approx 1 lb of frozen, pre-cooked shrimp in water to thaw.

4.  Get some corn – I use the frozen sweet white corn when I’m in a hurry – you’ll want a cup or so.

5.  Chop some baby carrots and a small yellow onion plus a couple of small potatoes.  I use Yukon Gold potatoes or the red skinned kind.  I never peel my potatoes – the skin is good for you. . .At least the last I heard, it was good for you.  🙂

6. In a medium saucepan, melt about half a stick of butter – real butter.

7.  Add flour – maybe 1/4 cup maybe a tad more.  Stir so there are no lumps and the butter isn’t burning or browning.

8.  Spray a 9 by 9 Pyrex baking dish with non-stick spray and dump in the veggies, corn and defrosted shrimp (cut into bite sized pieces if they are large – tails removed, of course).

9.  Once the butter and flour are friends add milk.  Maybe about 2 cups, stir constantly until the milk thickens into a sauce-like state. (I use skim but the heavier the milk, the richer the dish).

10.  Pour the “sauce” into the baking dish over the veggies and shrimp.

11.  Top with the thawed puff pastry crust and tuck the crust into the dish.  Poke a few holes into the crust with a fork.

12.  Cover the dish with foil forming a tight seal.  Place the dish on a sheet pan and cook for about 50 minutes.

13.  Check the dish to make sure things are bubbling well.  Remove the foil and place back in the oven for another 20 minutes or so – until the pastry crust is golden brown.

14.  Allow the dish to sit a few minutes before serving.

NOTES:

1.  You can fatten it up and fancy it up with leeks, parsley, and heavy whipping cream or whole milk in place of skim.

2.  I season ours with pepper and a touch of Old Bay but you could add fresh parsley, salt, etc.

3.  You could sub in lobster or crab (or chicken). . .yum.

4.   Prep all the veggies earlier in the day (keep the potatoes in cold water or do them just before cooking) and throw it all in the oven when you get home.  Or cook everything in the slow cooker and put it all in a baking dish when you get home and add the pastry top and put in the oven and bake for 15-20 minutes until crust is browned.

5.  Bacon crumbles.  Ahhhhh. . . .

Want to have a blast?  Laugh at this oldie but goodie in which I attempted to make a similar dish nearly a year ago for our anniversary dinner. . .

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