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"The belly rules the mind."--Spanish Proverb

Shrimp Potpie with Fennel Recipe

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This recipe for Shrimp Potpie with Fennel is from The Gigstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp olive oil
2 leeks (white and light green parts), cut into half-moons
1 fennel bulb, cut into 1/2-inch pieces
3 Tbsp all-purpose flour
1/2 c dry white wine
1 c whole milk
kosher salt and black pepper
1 lb frozen peeled and deveined medium shrimp, thawed
1/2 c fresh flat-leaf parsley, chopped
1 8 oz sheet frozen puff pastry, thawed
Directions:
Directions:
Heat oven to 400. Heat the oil in a large saucepan over medium-high heat. Cook the leeks and fennel, stirring occasionally, until soft, 5-6 min. Add the flour and cook for 1 minute, stirring (do not let it darken). Stir in the wine, milk 1 1/4 tsp salt and 1/4 tsp pepper. Simmer until thickened, 2-3 min. Stir in the shrimp and parsley. Transfer the mixture to a shallow 2 quart baking dish. Lay the pastry on top. trimming it to fit, and cut vents in the top. Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25-30 min.

 

 

 

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