Shrimp Pot Pies-Cooking Light

These are made in 4 10 oz ramekins. 3/4 lb of shrimp is roughly 1 1/2 cups.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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
• 16  ounces  clam juice
• 1 1⁄2 tablespoons cornstarch
• 1  tablespoon water
• 2  tablespoons fresh parsley, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3⁄4 lb  cooked shrimp, chopped
•  cooking spray
• 1  cup  oyster crackers, coarsely crushed

Directions

1. Preheat oven to 400 degrees.
2. In a large nonstick skillet, melt butter over medium-high heat.
3. Add onion, celery, carrot, and garlic; saute until tender, 5 minutes.
4. Add brandy, cook for 30 seconds.
5. Stir in half and half, tomato paste, and clam juice; bring to a boil.
6. Combine cornstarch with 1 tbsp water; add to mixture along with the parsley, salt, pepper, and shrimp. Cook 1 minute stirring constantly.
7. Spray the ramekins with cooking spray and divide the shrimp mixture evenly. Top with Oyster Crackers. Place on baking sheet and bake for 10 minutes until bubbly and lightly browned.