Shrimp Pot Pie

I made this recipe and it is great!!!! I would recommend it to any shrimp lover!!!!! Awesome!!!!!

One of my all time favorites!

I haven’t made this recipe, but I came up with my own version of shrimp pot pie using Knorr Parma Rosa sauce mix as base and added Sherry, fresh dill, Creole & or Old Bay seasoning, and red pepper flakes. For filling, I. diced russets potatoes and steamed them before adding to the sautéed carrots, red bell pepper; onion; garlic; & celery. I added the shrimp last and let cook in oven . Covered with store-bought pre-made pie crust, and cooked at 450 for 12 minutes to cook shrimp and pie crust. Delicious!

This recipe was delicious. The only problem I had was making the filling creamy. My first time making it, I pretty much had a creole shrimp bisque. Second time around my Mom helped me out. In a skillet she melted a tab of butter, and added a tablespoon and a half of flour, then we added the broth and mixed it until we got the consistency we wanted. I took others advice and used creole seasoning which gave it a great flavor. I also omitted the caps for the pies. I felt the bowls were enough. Kudos to the person that mentioned prepping your veggies ahead of time. That hidden step does take awhile. Lastly, I used a plastic margarita cup to cut the rings. I too had the problem finding ring packs bigger than 3 inches.

I love this recipe it’s very good I give it a 5 Star rating because me and my mom we make this recipe together sometimes and we split the recipe into 2 parts and we get the job done.

This is a delicious recipe with a creative and beautiful presentation, the perfect way to make your dinner guests feel special. Some observations from a cooking novice: The pastry ring packs I found all came with 3” rings and below, a jar worked great for the 4″ ring. There’s a fine line between “thawed” and “warm” when it comes to puff pastry – it was impossible to unfold warm, so I chilled it and tried again, then used two new boxes of puff pastry. The recipe says to cut each bowl ring separately, but Sunny layered the pastry and cut them all at once, so that’s what I did. It all came out beautiful except for the “docked” bottom’s, which came out perfectly round like bubbles, so I served the dish in shallow bowls which was a gorgeous presentation. I forgot to peel the shrimp ahead of time so the wine (I used Sauvignon Blanc reduced longer than intended; my shrimp shell oversight probably saved the dish; the wine was a subtle flavor that may have overpowered the cream entirely.

I made these and thought they were great. I added Creole seasoning to the shrimp and skipped the salt and pepper. I also added a bay leaf to the situation as Sunny puts it. I noticed the directions were a little different about how to make the bowls. I remembered how Sunny did it which seemed easier than the directions. This is a recipe that could be made during the week, however, I like to save it for a company because it has such a nice presentation. It looks like you really did a lot for such a simple meal. I think it easier if you have veggies cut in advance to make the cooking process go by faster. My family loves everything shrimp and this is another dish that will be added to make again meals. Also, the French toast was good too, but added a little vanilla flavoring which made it even better.

Would be 5 stars if Pepperidge Farms patty shells were used. Why build your own patty shells when they can be had ready for the oven? However, if preparing the patty shells as Ina suggests, save the scraps, cut the scraps into cookies, sprinkle them with sugar and ground cinnamon, and bake them according to package instructions. You’ll then have some marvelous holiday “cookies”! (Sugar In The Raw is the best sugar for these cookies.

WGK, League City TX (a New Orleans transplant

Soooo good! This was amazing and so fancy looking! Just don’t tell your friends how easy it was..

.I found that if I put the pastry bowls and tops in at the same time, the lids would burn before the bowls were finished. So I put the bowls in and waited about 10 minutes. Also, I put the pastry in when I add the cream to the sauce. That way, the bowls come out as the sauce is finishing and everything is nice and hot!

This dish is very rich, but oh so delicious!

This dish is a really impressive and elegant looking dish. It’s very rich, creamy and delicious. It’s also not too difficult if you cheat and use the puff pastry shells.

I can’t imagine how much a pain it would be to assemble this recipe with regular puff pastry sheets though, if you don’t have metal pastry rings, and in the right size for that matter, which I don’t have. Probaby the back of a muffin tin could work to out line the circular shape of the dough.

Anyway, I love the taste of puff pastry, and the combination of the shrimp, the wine, the cream and the mushrooms seem to me a match made in heaven. For me, this dish goes in the “special occastions” recipe files because it’s the type of dish that when you bring to the table people go ‘wow!’