Shrimp Pot Pies With Oyster Cracker Topping

Submitted by Lady Danio

"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."

 

• Ready In: 30mins
• Ingredients: 17
• Yields: 4 ramekins
• Serves: 4

ingredients

• 14.79 ml butter
• 236.59 ml onion, chopped
• 118.29 ml celery, chopped
• 118.29 ml carrot, chopped
• 2 garlic cloves, minced
• 29.58 ml brandy
• 118.29 ml half-and-half
• 44.37 ml tomato paste
• 2 (453.59 g) bottle clam juice
• 22.18 ml cornstarch
• 14.79 ml water
• 29.58 ml fresh parsley, chopped
• 1.23 ml salt
• 1.23 ml fresh ground black pepper
• 340.19 g cooked shrimp, chopped (about 1 1/2 cups)
• cooking spray
• 236.59 ml oyster crackers, coarsely crushed

directions

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.
3. Add brandy; cook 30 seconds.
4. Stir in half-and-half, tomato paste, and clam juice; bring to a boil. Cook 4 minutes, stirring occasionally.
5. Combine cornstarch and 1 tablespoon water. Add cornstarch mixture, parsley, salt, pepper, and shrimp to pan; cook 1 minute, stirring constantly.
6. Divide the shrimp mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Top each serving with 1/4 cup cracker crumbs.
7. Arrange ramekins on a baking sheet. Bake at 400° for 10 minutes or until bubbly and lightly browned.