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    Shrimp: Creole Shrimp Pot Pies


    Source of Recipe


    Coastal Living

    List of Ingredients




    1 (11-oz.) pkg. pie crust mix
    1/2 (5-oz.) jar pasteurized process sharp Cheddar cheese spread
    2-1/2 tsp Creole seasoning, divided
    1/2 cup water
    10 plum tomatoes, halved and seeded
    1 lb. medium-size fresh shrimp
    1/2 lb. andouille sausage, thinly sliced
    1 small onion, chopped
    1 small green bell pepper, chopped
    2 celery ribs, chopped
    3 cloves garlic, minced
    1 (6-oz.) can tomato paste
    1/4 tsp salt
    1/4 tsp freshly ground pepper

    Recipe



    1. Combine pie crust mix, cheese spread, and 1 teaspoon Creole seasoning with a pastry blender until crumbly. Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill 30 minutes.

    2. Place tomatoes, cut side down, on a 15x10-inch jelly roll pan lined with aluminum foil. Broil 5 inches from heat for 14 to 16 minutes or until skin is charred; cool. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.

    3. Peel shrimp; devein if desired. Set aside.

    4. Cook sausage and next 4 ingredients in a large nonstick skillet over medium-high heat 7 minutes. Stir in tomato paste. Stir in roasted tomatoes with liquid, remaining 1-1/2 teaspoons Creole seasoning, salt, and pepper; bring just to a simmer.

    5. Add shrimp; cook over medium heat just until shrimp turn pink. Do not overcook. Spoon mixture evenly into 4 (1-1/2 to 2-cup) ungreased ovenproof bowls.

    6. Divide pie crust mixture into 4 portions. Roll each portion on a lightly floured surface into 6-1/2-inch circles. Place dough over bowls. (Dough should overlap bowl slightly.)

    7. Place bowls on a large baking sheet. Bake at 425 degrees for 25 to 30 minutes or until pastry is golden.

    Serves 4

 

 

 


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