Prep 20 mins
Cook 10 mins
This is a great recipe my friend and I made last year together as part of a gourmet cooking extravaganza. I'm not sure where the recipe is from originally, but it was absolutely yummy, so I needed to share it with everyone else.
- 1 tablespoon butter
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 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 fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 lb cooked shrimp, chopped (about 1 1/2 cups)
- cooking spray
- 1 cup oyster crackers, coarsely crushed
- 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.