Best 2 Shrimp Pot Pie Recipes

Shrimp pot pie is a comforting and flavorful dish that combines the juicy sweetness of shrimp with the creamy richness of a savory pie filling. This classic recipe is a favorite for both special occasions and casual meals, and can be easily adapted to suit different tastes and dietary preferences. Whether you're a seasoned cook or a beginner in the kitchen, this guide will provide you with all the essential information you need to create a delicious and memorable shrimp pot pie that will satisfy your cravings and impress your family and friends. From selecting the best ingredients to mastering the perfect cooking techniques, this article will walk you through each step of the process, ensuring that your shrimp pot pie turns out perfect every time.

Let's cook with our recipes!

SHRIMP IN LOBSTER CREAM POT PIE

Shrimp in Lobster Cream Pot Pie image

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool!

Provided by Brazilianflavor in

Categories Savory Pies

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs flour
1 1/2 cups margarine
1 egg
1/2 tablespoon baking soda
1 lb shrimp (30-50 count)
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons light cream cheese
6 ounces lobster bisque
2 tablespoons corn starch dissolved in 4 tbsp water
1 cup mozzarella cheese
garlic powder
salt
pepper
1 egg yolk
2 tablespoons olive oil

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.

Nutrition Facts : Calories 1033.2, Fat 59.1, SaturatedFat 12.6, Cholesterol 200.3, Sodium 1906.7, Carbohydrate 89.1, Fiber 3.1, Sugar 0.9, Protein 34.6

SHRIMP POT PIE

SHRIMP POT PIE image

Categories Shellfish

Yield 4 bowls

Number Of Ingredients 15

Ingredients

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

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.

Tips:

Use fresh or frozen shrimp. Thaw frozen shrimp before cooking.
Choose a variety of vegetables. Some good options include carrots, celery, peas, corn, and potatoes. You can also add other vegetables, such as broccoli or zucchini.
Use a good quality puff pastry. This will make the pot pie light and flaky.
Don't overcook the filling. The shrimp should be cooked through, but not tough.
Serve the pot pie hot. It's best enjoyed fresh out of the oven.

Conclusion:

Shrimp pot pie is a delicious and easy-to-make meal that's perfect for any occasion. With its creamy sauce, tender shrimp, and flaky crust, it's sure to be a hit with everyone at the table. So next time you're looking for a comforting and satisfying meal, give shrimp pot pie a try.