Shrimp and Andouille Potpies

Ingredients

  • 1 large egg, lightly beaten for egg wash
  • All-purpose flour, for surface
  • 1 pound 8 ounces rock shrimp
  • ½ cup all-purpose flour
  • 6 ounces andouille sausage, quartered lengthwise and chopped
  • 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
  • 4 tablespoons unsalted butter
  • + 4 more ingredients
    • 2 medium Red Bliss potatoes, cut into ½-inch cubes
    • 4 cups fish stock
    • 2/3 cup dry vermouth
    • 4 garlic cloves, thinly sliced

1. Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine. 2. Add vermouth. Let cook for 1 minute. Add stoc...

View full recipe at SpringPad

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