52 Sunday Suppers: Shrimp Pot Pie & Lemon Bars
Oh, good gracious … I have my new friend, Ann, to thank for this shrimp pot pie discovery. Ann asked me to teach a Pie O Pie class for her sister-in-law’s birthday party ~ with a special request for shrimp pot pie. Uh-oh. I’ve made chicken pot pie loads of time but shrimp? Nope. Until now … and I love it! Thanks, Ann!
The recipe is super easy ~ and you can make it up ahead of time then pop it in the oven when you’re ready. The smell of this fabulous pot pie aroma dancing through your house as your guests arrive is divine.
Individual Shrimp Pot Pie with Fennel
6 tablespoons olive oil (divided) * 2 leeks (white and light green parts), cut into half-moons * 1 fennel bulb, cut into 1/2-inch pieces * 3 tablespoons all-purpose flour * 1/2 cup dry white wine * 1 cup whole milk * kosher salt and black pepper * 1 pound fresh peeled and deveined medium shrimp * 1/2 cup fresh flat-leaf parsley, chopped
Heat oven to 375º F.
Heat the oil in a large saucepan over medium-high heat. Sprinkle shrimp with your favorite seasoning and sauté shrimp for 1 -2 minutes on each side. Remove shrimp, add a little more oil and cook the leeks and fennel, stirring occasionally, until soft, 5 to 6 minutes. Next, add the flour and cook for 1 minute, stirring (do not let it darken). Stir in the wine, milk, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Simmer until thickened, 2 to 3 minutes. Stir in the shrimp and parsley.
Transfer the mixture to 10 custard cups (about 5 shrimp per bowl). Lay the pie pastry on top. Brush with egg wash, sprinkle with grated Parmesan and then cut vents in the top. Bake until the shrimp mixture is bubbling and the pastry is golden brown, 15 to 20 minutes.
Yield: 10 mini pies
If you’re making the pies ahead of time, wait until you’re ready to bake before brushing with egg and venting.
And I gotta say, they look pretty fabulous, too. Just throw in a big green salad and you’ve got down-home perfection.
For this Sunday Supper, we ate outside. Under the stars while sipping wine. It was a cool, gorgeous night in Austin ~ perfect for catching up with several dear ACF staff couples. We talked and talked … speaking of, I’m going to start sharing conversation starters with you weekly. Because as wonderful as the food is, it’s the conversation and connection that makes these Sunday Suppers more than a meal.
Be sure to swing by Kristin’s and test out her recipe for lemon shortbread bars. A perfectly lovely compliment to the shrimp pot pies. Week Six Menu
Susie’s Mini Shrimp & Fennel Pot Pie
Simple Bibb Lettuce Salad with Sherry Vinaigrette (thanks for sharing, Ann!)
Kristin’s Lemon Shortbread Bars