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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
  






Instructions



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