Spicy Shrimp and Leek Pot Pie

27 Mar
Spicy Shrimp and Leek Pot Pie

Spicy Shrimp and Leek Pot Pie

We’ve been on a bit of a shrimp binge lately (not a bad thing) as we scored some shrimp at an awesome price recently. Earlier in the day before I cooked this, I made a pot of golden shrimp stock from my hoard of frozen shrimp shells. I ended up with over 8 cups of gorgeous broth!

Golden Shrimp Stock

Golden Shrimp Stock

Since I am an admitted failure at all things pastry, I decided to use frozen puff pastry for this, but all I could find at the store I went to were these completely odd-shaped puff pastry disks that puff up to an enormous height (for a pot pie cover, that is).

Puff Pastry Shells

Well this was a half-baked idea…

Being the complete ignoramus that I am (admittedly again) about all things bread, I had this stupid ingenious idea to bake them halfway until half-puffed, then place them on the pot pies to finish baking. Well. That didn’t work as I expected as they never fully puffed up all the way. So we’ll just ignore the puffs in the photos and focus on the heart of the dish, which is this completely amazing spicy/veggie/shrimp yummy mixture that you end up with and who the heck cares about the puff, right??

The only other thing to note about this recipe is that I’ll probably parboil the potatoes first next time. It took WAY longer than I expected to soften during the sautΓ© process, even though they were diced fairly small.

Many thanks to Culinary Chronicles for this inspiration. I adapted it quite a bit for the ingredients I had, but certainly head over to look at her recipe as she seems to have a better handle on what a puff pastry should look like when cooked properly. πŸ˜€

Aside from the lame puff, both me and the hubs really enjoyed this a LOT. Hubby liked it so much he ate two ramekins of it that night. I reserved the last one for my lunch the next day. (And I even cheated and threw out the old puff and puffed up a new one for it, ha!)

p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.)

Spicy Shrimp and Leek Pot Pie
Adapted from Culinary Chronicles Shrimp Pot Pie

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrots
1 cup chopped leeks, white and light green parts only, washed thoroughly and drained
2 teaspoons minced garlic
2 sprigs fresh thyme
1 cup diced red potatoes
1/4 dry sherry (good quality, not cooking sherry)
1/2 pound (8 ounces) raw shrimp, peeled, deveined and chopped
1/2 cup frozen peas, thawed
1/2 teaspoon Sriracha sauce, or to taste
1/8 cup flour
1 cup homemade Shrimp Stock or use good quality store-bought seafood stock
1/4 cup Half and Half (or milk)
Sea salt and ground black pepper, to taste
1 egg, beaten with a splash of water
Frozen puff pastry (sheets if you can find them)

Preheat oven to 425 degrees. Chop the veggies and shrimp into even bite-sized pieces.

Chopped Potatoes and Leeks

Chopped Potatoes and Leeks

In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. SautΓ© until softened, about 20 minutes.

Colorful Veggies

Colorful Veggies!

Meanwhile, toss the shrimp with the Sriracha sauce until evenly seasoned. Set aside.

Add the garlic and thyme sprigs to the skillet and cook for a few more minutes. Pour in the sherry and let it reduce for a few minutes.

Shrimp and Peas Added

Shrimp and Peas Added

Meanwhile whisk the flour and shrimp or seafood stock together in a bowl and set aside. Mix the shrimp and thawed peas to the skillet.

Pour flour slurry into the skillet and cook for several more minutes. Add the Half and Half or milk, whisking constantly until the mixture has thickened.

Shrimp Pot Pie Filling

Shrimp Pot Pie Filling

Remove the skillet from the heat then take out the thyme sprigs. Season the mixture with sea salt and ground black pepper, to taste.

Ladle the filling into individual ramekins or other ovenproof dishes. Cover each dish with a puff pastry and brush with the egg/water wash. As a treat for any pets you might have, microwave the rest of the egg as a treat for them!

Place the pot pies onto a baking sheet lined with foil, then transfer to the preheated oven. Bake the pies for about 20 minutes until the crusts are golden brown. Remove and let cool a few minutes. Serve with a side salad.

Spicy Shrimp and Leek Pot Pie2

Spicy Shrimp and Leek Pot Pie (This is my next day lunch pie.)

Download and Print this Recipe

Download and Print this Yummy Recipe!

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57 Responses to “Spicy Shrimp and Leek Pot Pie”

  1. FrugalHausfrau March 27, 2016 at 8:16 am #

    Oh wow, this looks so amazing! That stock is just one gorgeous color and I wish I had one of those pies right now!

    Liked by 3 people

  2. NickyB. March 27, 2016 at 8:17 am #

    This looks so delicious!

    Liked by 3 people

  3. Teagan Geneviene March 27, 2016 at 8:30 am #

    Kathryn, I’m glad to know your human and something didn’t turn out as expected. πŸ˜€
    I’ve never thought of shrimp in a pot pie. How fun, delicious, and wonderful. It really does look mouth watering. I loved the preparation photos. Ooooh what I wouldn’t do for a plate of that right now. Mega hugs!

    Liked by 3 people

  4. Gerlinde @ Sunnycovechef March 27, 2016 at 8:34 am #

    Shrimp pot pie, that sounds great and it looks so yummy. It would be just right on this rainy , cold Easter day here in Germany.

    Liked by 3 people

    • anotherfoodieblogger March 27, 2016 at 9:37 am #

      Oh darn, so sorry it’s gloomy over in Germany. But thank you Gerlinde, it was very yummy!

      Like

  5. lynne hoareau March 27, 2016 at 9:16 am #

    I could quite happily sink my teeth into that pie right now….Pinning ! I love the idea of the homemade shrimp stock. πŸ™‚ That will be something new for me. I have never made shrimp stock before.

    Liked by 3 people

  6. Bernadette March 27, 2016 at 9:46 am #

    I can’t wait to try this. It looks amazingly delicious.

    Liked by 3 people

  7. chefconnie March 27, 2016 at 10:03 am #

    Sounds amazing. I have some shrimp stock in the freezer and looking forward to trying your recipe.

    Liked by 3 people

  8. Sean Munger March 27, 2016 at 11:21 am #

    That looks awesome!

    Liked by 3 people

  9. Lynz Real Cooking March 27, 2016 at 11:37 am #

    Wow KR wonderful yumm

    Liked by 3 people

  10. Cheryl "Cheffie Cooks" Wiser March 27, 2016 at 11:58 am #

    Oh Yummy…xoxoccc

    Liked by 3 people

  11. Freda @ Aromatic essence March 27, 2016 at 12:13 pm #

    Love the color of the stock ! The pot pie looks so delicious ! I love shrimps and would definitely love this :)Happy Easter to you and your family , Kathryn πŸ™‚

    Liked by 3 people

  12. Natascha's Palace March 27, 2016 at 12:16 pm #

    It looks incredible! πŸ‘πŸ‘πŸ‘

    Liked by 3 people

  13. silviamagda March 27, 2016 at 12:32 pm #

    This looks so delicious πŸ™‚

    Liked by 3 people

  14. Hazel Michalski March 27, 2016 at 12:38 pm #

    I’m going to try this. It looks so good. Thanks for sharing and have a “Happy Easter” too. πŸ˜‰

    Liked by 3 people

  15. apuginthekitchen March 27, 2016 at 2:33 pm #

    Kathryn, this is brilliant, beautiful and delicious. Happy Easter!!

    Liked by 3 people

  16. Karina Pinella March 27, 2016 at 3:32 pm #

    Still makes a good looking presentation, half puffed or not. Couldn’t really tell when everything is all assembled and nicely browned.

    Liked by 3 people

    • anotherfoodieblogger March 27, 2016 at 3:41 pm #

      Thanks so much Karina. They looked nice, but the insides were a bit doughy. The puff I made the next day came out much better. πŸ™‚

      Liked by 1 person

  17. Chitra Jagadish March 28, 2016 at 5:12 am #

    Sounds intersting and love all the flavors in there ….

    Liked by 1 person

  18. Michelle Williams March 28, 2016 at 6:47 am #

    Another keeper. This looks delicious!

    Liked by 2 people

  19. StefanGourmet March 28, 2016 at 7:37 am #

    Think I’d leave out the pastry anyway. This looks like a delicious take on shrimp showder to me. Leek and shrimp are great together, and the shrimp stock takes it to the next level. Did you sautΓ© the shrimp shells before making the stock? That would enhance the flavor and give a nice pink/orange color.

    Liked by 2 people

    • anotherfoodieblogger March 28, 2016 at 8:28 am #

      Hi Stefan, yes, I sautΓ©ed the shrimp shells until they were a vibrant pink/orange. You are right, if I just add some additional stock to make it soupier, it would make a great chowder. Thank you!

      Liked by 1 person

  20. cookingwithauntjuju.com March 28, 2016 at 2:02 pm #

    Shrimp pot pie is a new one for me but it sure sounds good, especially since I love shrimp πŸ™‚

    Liked by 2 people

  21. ChgoJohn March 28, 2016 at 9:51 pm #

    Gosh, Kathryn! This sounds so very good. It’s nearly midnight and I’m sitting here with my mouth watering. (Not the best situation when there’s Easter candy and a box of Girl Scout cookies lurking in the kitchen.) I, too, am pastry challenged and appreciate the tip about not par-baking the toppers before hand. I’ll probably still find a way to mess up the pastry but at least one possibility is off the table. Thanks for sharing a winner of a recipe.

    Liked by 2 people

  22. srividhya March 29, 2016 at 8:30 am #

    Love leeks. Started to use them in Indian recipes too.

    Liked by 1 person

  23. Lana-Once Upon a Spice March 31, 2016 at 8:13 am #

    Gorgeous & delicious, Kathryn! YUM!!

    Liked by 1 person

  24. D. Wallace Peach April 1, 2016 at 2:49 pm #

    “Oooh. Shrimp and Leek Pot Pie,” I just said out loud.
    My husband said, “Write down the ingredients!”
    Dinner this week. πŸ˜€

    Liked by 1 person

  25. Lina April 6, 2016 at 10:22 am #

    Sounds super delicious! I’m a big fan of sea food lover! Shrimps are one of my favourites and this recipe is a keeper 😊

    Liked by 1 person

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