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!
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).
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 sauté 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. 😀
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.
In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. Sauté until softened, about 20 minutes.
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.
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.
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.
Oh wow, this looks so amazing! That stock is just one gorgeous color and I wish I had one of those pies right now!
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Why thank you so much! Now I’m trying to figure out what kind of soup I want to make with the rest of it. 🙂
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🙂
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This looks so delicious!
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Thank you so much, glad you stopped by to see it and comment!
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Kathryn, I’m glad to know your human and something didn’t turn out as expected. 😀
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!
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LOL thanks so much Teagan! I’ve messed up more than not. 😀 Hugs back! XOXO
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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.
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Oh darn, so sorry it’s gloomy over in Germany. But thank you Gerlinde, it was very yummy!
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I could quite happily sink my teeth into that pie right now….Pinning ! I love the idea of the homemade shrimp stock. 🙂 That will be something new for me. I have never made shrimp stock before.
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Thank you so much Lynne! Shrimp stock is easy peasy to make! xoxo
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I can’t wait to try this. It looks amazingly delicious.
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Thank you Bernadette, I hope you have a chance to make it!
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Sounds amazing. I have some shrimp stock in the freezer and looking forward to trying your recipe.
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Wow Connie, that’s a double bonus to have it already made, yay! Thank you so much. 🙂
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That looks awesome!
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Hey, thanks so much Sean!
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Wow KR wonderful yumm
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Thank you sweetie! xoxo
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🙂 xoxoxo
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Oh Yummy…xoxoccc
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Thanks so much Cheryl! xoxo back!
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xoxo ccc
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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 🙂
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Happy Easter to you and yours too, Freda! And thank you so much. 🙂
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Thanks Kathryn:)
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It looks incredible! 👏👏👏
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Thank you so much Natascha! xo
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Thank YOU for sharing it xxxx
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This looks so delicious 🙂
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Thank you so much!
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I’m going to try this. It looks so good. Thanks for sharing and have a “Happy Easter” too. 😉
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Thank you so much Hazel, and Happy Easter again! 🙂
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Kathryn, this is brilliant, beautiful and delicious. Happy Easter!!
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Thanks so much Suzanne! Happy Easter to you and Percy (and hide the bunny ears)! 😀
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The bunny ears are retired until next year. LOL!!
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😀
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Still makes a good looking presentation, half puffed or not. Couldn’t really tell when everything is all assembled and nicely browned.
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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. 🙂
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Sounds intersting and love all the flavors in there ….
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Thank you Chitra!
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Another keeper. This looks delicious!
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Thank you Michelle! xoxo
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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 sauté the shrimp shells before making the stock? That would enhance the flavor and give a nice pink/orange color.
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Hi Stefan, yes, I sautéed 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!
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Shrimp pot pie is a new one for me but it sure sounds good, especially since I love shrimp 🙂
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It was new to me too, but it sure was tasty! Thank you!
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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.
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I am so glad I have a foodie friend who is likewise pastry-challenged! 😀 Thank you!
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Love leeks. Started to use them in Indian recipes too.
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Oh excellent, they are a lovely vegetable.
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Gorgeous & delicious, Kathryn! YUM!!
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Thank you Lana! xoxo
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“Oooh. Shrimp and Leek Pot Pie,” I just said out loud.
My husband said, “Write down the ingredients!”
Dinner this week. 😀
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How very nice! I hope you enjoy it!
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Sounds super delicious! I’m a big fan of sea food lover! Shrimps are one of my favourites and this recipe is a keeper 😊
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Thank you Lina! xo
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