Cook Chatty Cathy
New member
Shrimp Pot Pie
This recipe Eddie and I came up with the other night when I made a homemade chicken pot pie, he said could you make one of these with shrimp? I said I don't see why not! So we went to Kroger yesterday and I couldn't find fish broth for my white sauce so we decided to use the Clam Chowder instead and it was perfect! I did not have to prepare the potatoes as they are already in the chowder!
1/2 lrg white onion finely diced
1 tbsp. diced garlic
1 tbsp cannola oil
1 1Lb. bag frozed cooked deveined shelled shrimp (med size)
2 cans Progresso New England Calm Chowder
1-2 tsp. Mrs. Dash seasoning
1/4 - 1/2 cup frozen peas
1/4 diced carrots par-boiled until almost tender
1 pie shell
Place the onion and garlic into oil in a large sauce pan and saute until tender once they are soft add the Progresso Chowder and some fresh ground black pepper and sea salt to taste, add the frozen peas and drained carrots, pour this into a well greased casserole. Take a small drinking glass and cut the very center out of the middle of the pie crust the place the pie crust over the top of the chowder and bake at 350° for almost 1 hour, 10 minutes before it is done place the thawed shrimp (tails removed and seasoned with Mrs. Dash) into the chowder base, you simply cut and carefull remove the crust in quarters and sit aside wet side down on a plate for a moment to allow you to be able to stir in the shrimp. Place the pie crust back on top and pop back into the oven for 7 minutes longer.
Serve and eat! This is simply delicious! I used an IGA ready crust. And Kroger frozen shrimp they were moist and tasty and not over cooked at all since I waited until the pie crust was done before adding the shrimp to the dish.
You could play off this recipe and add white wine, fresh parsley, etc. or if you want to get really fancy add some lobster meat.
This recipe Eddie and I came up with the other night when I made a homemade chicken pot pie, he said could you make one of these with shrimp? I said I don't see why not! So we went to Kroger yesterday and I couldn't find fish broth for my white sauce so we decided to use the Clam Chowder instead and it was perfect! I did not have to prepare the potatoes as they are already in the chowder!
1/2 lrg white onion finely diced
1 tbsp. diced garlic
1 tbsp cannola oil
1 1Lb. bag frozed cooked deveined shelled shrimp (med size)
2 cans Progresso New England Calm Chowder
1-2 tsp. Mrs. Dash seasoning
1/4 - 1/2 cup frozen peas
1/4 diced carrots par-boiled until almost tender
1 pie shell
Place the onion and garlic into oil in a large sauce pan and saute until tender once they are soft add the Progresso Chowder and some fresh ground black pepper and sea salt to taste, add the frozen peas and drained carrots, pour this into a well greased casserole. Take a small drinking glass and cut the very center out of the middle of the pie crust the place the pie crust over the top of the chowder and bake at 350° for almost 1 hour, 10 minutes before it is done place the thawed shrimp (tails removed and seasoned with Mrs. Dash) into the chowder base, you simply cut and carefull remove the crust in quarters and sit aside wet side down on a plate for a moment to allow you to be able to stir in the shrimp. Place the pie crust back on top and pop back into the oven for 7 minutes longer.
Serve and eat! This is simply delicious! I used an IGA ready crust. And Kroger frozen shrimp they were moist and tasty and not over cooked at all since I waited until the pie crust was done before adding the shrimp to the dish.
You could play off this recipe and add white wine, fresh parsley, etc. or if you want to get really fancy add some lobster meat.
