"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn and Rock Shrimp Pot Pie Recipe

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This recipe for Corn and Rock Shrimp Pot Pie, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Renzi
Added: Friday, November 9, 2007


3 T butter
3 leeks chopped
1 garlic clove minced
2 bay leaves
1/8 t nutmeg
1/8 t cayenne pepper
1 T flour
6 cups or ears of corn
1 t thyme
1 1/4 c chicken stock
1 c heavy cream
1 lb rock shrimp, peeled and deveined
salt and pepper to taste.
1 1/2 c flour
1/4c plus 2T yellow cornmeal
2t baking powder
3/4 t baking soda
3/4 t salt
1 1/2 T sugar
6T butter
1/4 c buttermilk

preheat to 450
1. Saute butter, leeks and garlic about 10 minutes, add bay leaf, nutmeg, cayenne, and flour, stirring cook for 2 minutes. Add corn and thyme and cook 1 minute more. Stir in stock and cream. Cook until liquid is reduced by two-thirds, 10 minutes. Add shrimp cook 2 minutes. Remove from heat; discard bay leaves; season with salt and pepper.
2. In a bowl mix dry ingredients. Using fingers or pastry cutter cut butter into flour mixture. Stir in buttermilk untill dough holds together. On floured surface roll out dough to an 11x14 rectangle.
3. Pour shrimp mixture into 11x14 pan. Lay biscuit mixture on top and bake for 12 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was the recipe Jude choose. We had it last night and everyone loves it!




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