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Published February 21, 2010, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Shrimp Pot Pie

Pot pies are tantalizing, and one with shrimp will go a long way during Lent.

By: Herald Staff Report,

Pot pies are tantalizing, and one with shrimp will go a long way during Lent.

Shrimp Pot Pie

½ cup tomato paste

1 teaspoon honey

2 teaspoons olive oil

1½ cups chopped onion

1½ cups chopped green bell pepper

2 tablespoons flour

¾ pound peeled raw shrimp

¾ cup frozen peas

1 tablespoon Cajun or Creole seasoning blend

Salt and ground pepper

4 biscuits from refrigerated packaged dough

Heat oven to 400 degrees. Mix tomato paste, honey and 1 cup water until smooth; set aside. Heat oil in nonstick skillet over medium heat. Saute onion and pepper about ½ minute. Stir in flour and tomato mix. Simmer to thicken. Stir in shrimp, peas and seasoning. Cook 1 minute. Season with salt and pepper. Transfer to oven-proof casserole 6 inches across and 3 inches deep. Take biscuits from package. Stretch each to about 3 inches across. Place as close together as possible over top of pie. Bake 15 minutes. Biscuits will rise and turn golden. Serve.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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