Shrimp Potpie With Fennel

Serves 4|
Hands-On Time:
20m
|
Total Time:
40m
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
- Heat oven to 400º F.
- Heat the oil in a large saucepan over medium-high heat. Cook the leeks and fennel, stirring occasionally, until soft, 5 to 6 minutes.
- Add the flour and cook for 1 minute, stirring (do not let it darken).
- 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.
- Transfer the mixture to a shallow 2-quart baking dish. Lay the pastry on top, trimming to fit, and cut vents in the top.
- Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
Nutritional Information
- Per Serving
- Calories 559
- Fat 30g
- Sat Fat 7g
- Cholesterol 179mg
- Sodium 1,113mg
- Protein 31g
- Carbohydrate 39g
- Fiber 4g
What does this mean? See Nutrition 101.
Quick Tip

You can substitute a pound of firm white fish like Pacific cod or halibut, cut into 1-inch pieces, for the shrimp in this
recipe.
Top Searches in Food & Recipes

- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.






