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Shrimp Potpies with Oyster Cracker Topping

Randy Mayor
Yield 4 servings (serving size: 1 potpie)
These individual servings make a special entrée, whether you're serving them as a weeknight dinner for your family or entertaining a small group. Total time: 40 minutes.

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 2 tablespoons brandy
  • 1/2 cup half-and-half
  • 3 tablespoons tomato paste
  • 2 (8-ounce) bottles clam juice
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 pound cooked shrimp, chopped (about 1 1/2 cups)
  • Cooking spray
  • 1 cup oyster crackers, coarsely crushed

Nutrition Information

  • calories 267
  • caloriesfromfat 30 %
  • fat 8.8 g
  • satfat 4.4 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 21.5 g
  • carbohydrate 19.9 g
  • fiber 1.8 g
  • cholesterol 188 mg
  • iron 4.5 mg
  • sodium 875 mg
  • calcium 111 mg

How to Make It

  1. Preheat oven to 400°.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes or until tender. Add brandy; cook 30 seconds. Stir in half-and-half, tomato paste, and clam juice; bring to a boil. Cook 4 minutes, stirring occasionally. Combine cornstarch and 1 tablespoon water. Add cornstarch mixture, parsley, salt, pepper, and shrimp to pan; cook 1 minute, stirring constantly.

  3. Divide the shrimp mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Top each serving with 1/4 cup cracker crumbs. Arrange ramekins on a baking sheet. Bake at 400° for 10 minutes or until bubbly and lightly browned.