- Calories 559
- Fat 30g
- Sat fat 7g
- Cholesterol 179mg
- Sodium 1,113mg
- Protein 31g
- Carbohydrate 39g
- Fiber 4g
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.
