CHEF JEFF — ONE BYTE AT A TIME: Shrimp Pot PiePot 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.
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