SHRIMP POT PIES RECIPES

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SHRIMP ALFREDO POT PIE RECIPE | MYRECIPES



Shrimp Alfredo Pot Pie Recipe | MyRecipes image

Creamy, luscious, and very rich, this pot pie is super delicious and highly comforting. Store-bought Alfredo sauce makes prep a breeze. 

Provided by Julia Levy

Total Time 55 minutes

Yield Serves 8 (serving size: 1 slice)

Number Of Ingredients 11

3 tablespoons unsalted butter, divided
2 pounds medium peeled, deveined raw shrimp
2 tablespoons minced garlic, divided
1 (16-oz.) jar alfredo sauce
2 cups frozen green peas, thawed
? cup diced ham (about 3 oz.)
2?½ ounces Parmesan cheese, shredded (about 2/3 cup)
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400°F. Heat 2 tablespoons of the butter in a large skillet over medium. Add shrimp and 1 1/2 tablespoons of the garlic; cook, stirring often, until opaque, 3 to 4 minutes. Transfer to a cutting board, and coarsely chop. Stir together shrimp mixture, alfredo sauce, peas, ham, cheese, salt, and pepper in a large bowl.
  • Spray an 8-inch square baking dish with cooking spray. Spoon shrimp mixture into prepared baking dish. Roll pastry sheet to a 9-inch square, and top dish with puff pastry sheet. Cut 4 slits in center of pastry. 
  • Place remaining 1 tablespoon butter and remaining 1 1/2 teaspoons garlic in a small microwavable bowl, and microwave on HIGH until melted, about 45 seconds. Brush over puff pastry. Bake in preheated oven until pastry is lightly browned, about 20 minutes. Reduce oven temperature to 350°F. Continue baking until golden and puffed, about 15 more minutes. Let stand 10 minutes before slicing. Sprinkle with parsley.

CREOLE SHRIMP POT PIES RECIPE | MYRECIPES



Creole Shrimp Pot Pies Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 14

1 (11-ounce) package piecrust mix
½ (5-ounce) jar pasteurized process sharp Cheddar cheese spread
2?½ teaspoons Creole seasoning, divided
½ cup water
10 plum tomatoes, halved and seeded
1 pound medium-size fresh shrimp
½ pound andouille sausage, thinly sliced
1 small onion, chopped
1 small green bell pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 (6-ounce) can tomato paste
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Combine piecrust mix, cheese spread, and 1 teaspoon Creole seasoning with a pastry blender until crumbly. Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill 30 minutes.
  • Place tomatoes, cut side down, on a 15- x 10-inch jellyroll pan lined with aluminum foil. Broil 5 inches from heat 14 to 16 minutes or until skin is charred; cool. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.
  • Peel shrimp; devein, if desired. Set aside.
  • Cook sausage and next 4 ingredients in a large nonstick skillet over medium-high heat 7 minutes. Stir in tomato paste. Stir in roasted tomatoes with liquid, remaining 1 1/2 teaspoons Creole seasoning, salt, and pepper; bring just to a simmer.
  • Add shrimp, and cook over medium heat just until shrimp turn pink. Do not overcook. Spoon mixture evenly into 4 (1 1/2- to 2-cup) ungreased ovenproof bowls.
  • Divide piecrust mixture into 4 portions. Roll each portion on a lightly floured surface into 6 1/2-inch circles. Place dough over bowls. (Dough should overlap bowl slightly.) Place bowls on a large baking sheet. Bake at 425° for 25 to 30 minutes or until pastry is golden.
  • Note: In testing, we used Betty Crocker Pie Crust Mix and Kraft Old English Cheese.

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