Shrimp Potpie With Fennel

Shrimp Pot Pie With Fennel
Jose Picayo
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preparation
20
minutes
cooking
40
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
2
leeks (white and light green parts), cut into half-moons
1
fennel bulb, cut into 1/2-inch pieces
3
tablespoons
all-purpose flour
1/2
cup
dry white wine
1
cup
whole milk
kosher salt and black pepper
1
pound
frozen peeled and deveined medium shrimp, thawed
1/2
cup
fresh flat-leaf parsley, chopped
1
8-ounce sheet frozen puff pastry, thawed

Directions

  1. Heat oven to 400º F.
  2. Heat the oil in a large saucepan over medium-high heat. Cook the leeks and fennel, stirring occasionally, until soft, 5 to 6 minutes.
  3. Add the flour and cook for 1 minute, stirring (do not let it darken).
  4. Stir in the wine, milk, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Simmer until thickened, 2 to 3 minutes. Stir in the shrimp and parsley.
  5. Transfer the mixture to a shallow 2-quart baking dish. Lay the pastry on top, trimming to fit, and cut vents in the top.
  6. Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 559
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 179 mg
  • Sodium 1,113 mg
  • Protein 31 g
  • Carbohydrate 39 g
  • Fiber 4 g
What does this mean? See Nutrition 101.

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