- Calories 559
- Fat 30g
- Sat fat 7g
- Cholesterol 179mg
- Sodium 1,113mg
- Protein 31g
- Carbohydrate 39g
- Fiber 4g
Shrimp Potpie With Fennel
Jose Picayo
How to Make It
Step 1
Heat oven to 400º F.
Step 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.
Step 3
Add the flour and cook for 1 minute, stirring (do not let it darken).
Step 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.
Step 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.
Step 6
Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
Rooper
2013-04-08T18:49:10-04:00
We belong to a CSA and the boxes often include fennel and/or leeks. This is a perfect recipe for putting those ingredients to use. Even our 3 year old will eat it. I agree that the recipe is too salty, so I just omit the salt completely.
Jannrasp
2012-01-29T14:05:48-05:00
Loved this recipe! It was WAY too salty for our taste, so I'll at least half the salt amount. I had trouble pulling apart the puff pastry when spooning it out of the dish, so I might try cutting the pastry into small pieces and putting it on the mixture before baking.
Annakatc
2010-12-14T13:55:14-05:00
I absolutely love this recipe. The flavors seem complex but it is simply to make. I have made it a few times and have modified the recipe a bit. I add a couple of cloves of garlic to the mixture with the salt and pepper and reduce the parsley a bit (1/3 cup). The full amount of parsley is a little over powering. I also like to use Fillo puff pastry dough and then brush it with a bit of of melted butter. Tres Magnifique! I recommend Chateau St. Michelle Sauvignon Blanc for the wine, especially if you are a TBTL ten.
LauraD
2009-11-22T08:12:02-05:00
I made this recipe with Chicken instead of shrimp (my boyfriend is not a fan of shrimp, hard to believe because I love them!). He absolutely loved it and I am making more tonight. We have been trying all the recipes in that issue and they are all easy and good. I just cubed about 1.5 pounds of chicken, cooked it in the skillet, then removed it before putting vegetables in to cook. I use a mix of buttter & olive oil instead of just oil. I added the chicken back in at the end of step 1., the same place you would add the shrimp in the recipe. I also added in some Thyme along with the specified parsley at that point. I'm sure you could use a pre-cooked rotisserie chicken to save time too. Can't wait to try the original shrimp version!
