Saturday, September 29, 2012
Worthy of the Barley Neck Inn, circa 1983
*Don't bother looking it up, the horror show currently bearing the name has no resemblance to the fine old institution.
SHRIMP POT PIE
This makes two hearty main dish portions.
puff pastry (I needed 1/3 of a sheet) - thawed
1 lb shrimp, cleaned, deveined and chopped into bite-sized pieces
3 T butter
3 T flour
1/2 C white or yellow onion chopped fine
1/2 C mushrooms (I used baby bella) chopped
2 t Old Bay Seasoning
2 T vermouth or dry white wine
1/3 C milk
salt and pepper to taste
Preheat your oven to 400 F.
Prepare a baking sheet by covering it with foil and placing the two oven safe dishes you plan on using on top of it. It will be much easier to pull a pan out of the oven instead of two smallish dishes. I used these Pyrex baking dishes of my Nana's that are marked 12 oz. They're smaller than a bowl, but bigger than a ramekin.
In a large skillet, melt your butter over low heat. Add the flour and whisk to make a thick paste. Allow this (the roux) to cook for 3-4 minutes until a nice warm goldeny-brown color. Add the onions and mushrooms and stir to incorporate them with the roux. Cook for 5-7 minutes over medium heat until they are soft. Add the shrimp and toss with the Old Bay Seasoning. Increase the heat for medium high. Cook for 1-2 minutes, stirring frequently. When the shrimp have lost their translucence (honestly, you're going to bake them later, they'll be cooked, don't worry about it) add the vermouth and continue to stir or whisk until the liquid is sort of absorbed to make a sauce. Then add the milk and continue stirring a bit. Give it a few minutes to thicken. Taste the sauce and add salt and pepper accordingly (mine needed quite a bit of salt).