Shrimp Pot Pie Recipes

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.

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SHRIMP AND ANDOUILLE POT PIES

Steps:

• Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.
• Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
• Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
• Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

IMPOSSIBLY EASY SHRIMP PIE

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.

MINI SHRIMP PIES

Steps:

• For Crust: Preheat oven to 325 degrees F.
• In a mixing bowl, blend butter and cream cheese until well combined.
• Cut in the flour with a fork.
• Divide dough into 6 balls.
• Chill in the refrigerator for 1 hour.
• Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
• Pat each of the chilled dough balls into each muffin cup.
• Bake for approximately 8 minutes, or until golden brown.
• For Filling: Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt butter and stir in flour.
• Slowly blend in half-and-half, stirring constantly.
• The sauce should be thick; do not brown the sauce.
• Add mushroom soup, sliced mushrooms, Parmesan, and egg.
• Stir to combine.
• Fold in shrimp.
• Add garlic powder, to taste.
• Pour mixture into pie crusts.
• Top with buttered bread crumbs.
• Bake for 15 to 20 minutes, or until brown and bubbly.
• Let pies cool for 10 minutes before removing from muffin tin.
• Garnish each with sprig of parsley.

SEAFOOD POTPIES

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.

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.

SHRIMP IN LOBSTER CREAM POT PIE

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.

THAI SHRIMP POT PIES

Steps:

• Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
• Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
• In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.