Shrimp And Corn Cottage Pie Recipes
SHRIMPER'S COTTAGE PIE
Ready, Set, Cook! Special Edition Contest Entry: This is my seafood rendition of a traditional Shepherds or Cottage Pie. I have replaced the meat with shrimp, and it is scrumptious! I have always thought that seafood and potatoes were a wonderful combination and this dish will prove it. It is like having seafood chowder with the addition of creamy mashed potatoes, how can you go wrong with that?
Provided by Eileen Budnyk
Categories Savory Pies
Time 40m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375'.
- In a large saucepan, melt the butter over medium high heat. Add the onion, carrot, red pepper, and garlic; saute for 5 minutes or until soft. Add the corn, thyme, seafood seasoning and flour, whisk for one minute, then whisk in the chicken broth and Alfredo sauce. Add the shrimp to the mixture and pour the whole thing into a 9 inch pie plate or casserole dish. To make the potatoes easier to spread, place them in a medium bowl and add a little chicken stock to them, whip them until you reach desired consistency. Spread the mashed potatoes over the top of the shrimp mixture. Bake for 30 minutes, during the last 10 minutes of baking time, add the grated Parmesan cheese to the top of the pie.
Nutrition Facts : Calories 190.1, Fat 6.9, SaturatedFat 3.5, Cholesterol 158.2, Sodium 852.9, Carbohydrate 11.2, Fiber 1.6, Sugar 3.1, Protein 20.5
GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
- Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
- Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
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