Thai Shrimp Pot Pie With Sesame Won Ton Toppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This elegant pot pie is not only quick to put together, but the personal serving size is also great for entertaining. Ingredients:
1 (8-ounce) package sliced baby portobello or button mushrooms |
1 cup snow peas |
1 red bell pepper, finely diced |
1 tablespoon grated fresh ginger |
2 garlic cloves, minced |
1 (13.5-ounce) can coconut milk |
1 (14-ounce) can chicken broth |
7 tablespoons flour |
1 teaspoon red curry paste |
1/2 teaspoon salt |
1 pound medium-size fresh or uncooked frozen shrimp, peeled and tails removed |
Directions:
1. Stir-fry mushrooms and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 4 to 5 minutes or until vegetables are softened. Stir in coconut milk. Whisk together broth and next 3 ingredients; stir into mushroom mixture. Cook, whisking constantly, 5 minutes or until thickened. Stir in shrimp, and cook 5 minutes or just until shrimp turn pink. Spoon mixture evenly into 8 (10-ounce) ramekins or individual soufflé dishes. Top each ramekin with 3 Sesame Won Ton Toppers. Serve immediately.
2. Note: Look for red curry paste on the Asian foods aisle at the supermarket.
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