Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

David Bonom
Recipe by Cooking Light October 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 potpie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

267 calories; calories from fat 30%; fat 8.8g; saturated fat 4.4g; mono fat 2.8g; poly fat 0.8g; protein 21.5g; carbohydrates 19.9g; fiber 1.8g; cholesterol 188mg; iron 4.5mg; sodium 875mg; calcium 111mg.
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