Shrimp and Andouille Pot Pies

Made these for dinner last night (and forgot to take a picture again).

I had pie crust dough in the freezer, so I used that instead of puff pastry. Instead of poaching the shrimp and then putting the whole thing in the oven, as soon as the cream mixture was simmering, I put the whole business in a regular size pie plate and then mixed in the raw shrimp. There was way too much liquid, I had to scoop some out to get the pie crust on and there was still overflow into the oven. Guess who is cleaning their oven this weekend? I baked it for 15-17 minutes. The sauce didn’t really thicken up, so it was kind of watery, but it was very good!

This entry was posted in comfort food, pork, seafood, winter. Bookmark the permalink.

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