Shrimp Potpies with Oyster Cracker Topping

Randy Mayor
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.

Yield:

4 servings (serving size: 1 potpie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

David Bonom,

October 2006