Thai Shrimp Pot Pies Recipes

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SHRIMP POT PIE



Shrimp Pot Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

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
Special equipment: 3 and 4-inch metal ring

Steps:

  • Preheat oven to 400 degrees F.
  • 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.

THAI SHRIMP POT PIES



Thai Shrimp Pot Pies image

Shrimp, all veggies and coconut come together in this delicious pot pie recipe made using Progresso® chicken broth - a tasty Thai dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 14

16 wonton skins (about 3 1/4-inch square)
2 tablespoons butter, melted
1 tablespoon sesame seed
3/4 teaspoon salt
1 package (8 oz) sliced fresh baby portabella mushrooms
1 cup fresh snow pea pods, strings removed
1 red bell pepper, finely chopped
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped
1 can (13.5 oz) coconut milk (not cream of coconut)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
7 tablespoons Gold Medal™ all-purpose flour
1 teaspoon red curry paste
1 lb uncooked medium shrimp, peeled (tail shells removed), deveined

Steps:

  • Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
  • Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
  • In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg

SEAFOOD POTPIE



Seafood Potpie image

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
  • Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
  • When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
  • Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
  • For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Meanwhile, preheat the oven to 375 degrees.
  • Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SEAFOOD POTPIES



Seafood Potpies image

You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped green pepper
2 tablespoons diced pimientos
1 tablespoon lemon juice
1-1/2 teaspoons chopped onion
1/4 teaspoon seafood seasoning
1/4 cup shredded cheddar cheese

Steps:

  • On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.

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