Shrimp Potpies with Oyster Cracker Topping

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.5g
  • Carbohydrate: 19.9g
  • Fiber: 1.8g
  • Cholesterol: 188mg
  • Iron: 4.5mg
  • Sodium: 875mg
  • Calcium: 111mg

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

  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.
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