Shrimp and Andouille Pot Pies

Shrimp and Andouille Pot Pies
Photo by Elinor Carucci


  • 1 ½ pounds deveined peeled uncooked jumbo shrimp
  • 1/3 cup dry vermouth or dry white wine
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • ½ pound andouille sausage
  • ¼ teaspoon dried thyme
  • 2 large cloves garlic
  • + 5 more ingredients
    • 1 8-ounce red-skinned potato
    • 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
    • ½ cup heavy whipping cream
    • 3 ½ cups sliced leeks (white and pale green parts only )
    • 1.5 ounces package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature. Preheat oven to 4...

View full recipe at Epicurious


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