Shrimp Pot Pies With Oyster Cracker Topping |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a great recipe my friend and I made last year together as part of a gourmet cooking extravaganza. I'm not sure where the recipe is from originally, but it was absolutely yummy, so I needed to share it with everyone else. Ingredients:
1 tablespoon butter |
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
2 garlic cloves, minced |
2 tablespoons brandy |
1/2 cup half-and-half |
3 tablespoons tomato paste |
2 (8 ounce) bottles clam juice |
1 1/2 tablespoons cornstarch |
1 tablespoon water |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3/4 lb cooked shrimp, chopped (about 1 1/2 cups) |
cooking spray |
1 cup oyster crackers, coarsely crushed |
Directions:
1. Preheat oven to 400°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes or until tender.
3. Add brandy; cook 30 seconds.
4. Stir in half-and-half, tomato paste, and clam juice; bring to a boil. Cook 4 minutes, stirring occasionally.
5. Combine cornstarch and 1 tablespoon water. Add cornstarch mixture, parsley, salt, pepper, and shrimp to pan; cook 1 minute, stirring constantly.
6. Divide the shrimp mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Top each serving with 1/4 cup cracker crumbs.
7. Arrange ramekins on a baking sheet. Bake at 400° for 10 minutes or until bubbly and lightly browned.
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