ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Shrimp Pot Pie With Sesame Won Ton Toppers

Prep time 10 mins
Cook time 15 mins
Yield Makes 8 servings
This elegant pot pie is not only quick to put together, but the personal serving size is also great for entertaining.

Ingredients

  • 1 (8-ounce) package sliced baby portobello or button mushrooms
  • 1 cup snow peas
  • 1 red bell pepper, finely diced
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 (13.5-ounce) can coconut milk
  • 1 (14-ounce) can chicken broth
  • 7 tablespoons flour
  • 1 teaspoon red curry paste
  • 1/2 teaspoon salt
  • 1 pound medium-size fresh or uncooked frozen shrimp, peeled and tails removed
  • Sesame Won Ton Toppers

How to Make It

  1. Stir-fry mushrooms and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 4 to 5 minutes or until vegetables are softened. Stir in coconut milk. Whisk together broth and next 3 ingredients; stir into mushroom mixture. Cook, whisking constantly, 5 minutes or until thickened. Stir in shrimp, and cook 5 minutes or just until shrimp turn pink. Spoon mixture evenly into 8 (10-ounce) ramekins or individual soufflé dishes. Top each ramekin with 3 Sesame Won Ton Toppers. Serve immediately.

  2. Note: Look for red curry paste on the Asian foods aisle at the supermarket.