Shrimp Pot Pies With Oyster Cracker Topping

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: 30 mins
• Serves: 4
• Yields: 4 ramekins

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
• 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

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.