Food Network famous person Sunny Anderson’s Shrimp Pot Pie is a unique twist on the vintage dish.
Packed with shrimp, mushrooms, and different vegetables in a creamy sauce, this a laugh but sublime recipe injects a little one thing new into a loved meal.
Anderson’s meal is a twist on the familiar vintage
The co-host of The Kitchen created a easy selection to the liked dish of many: hen pot pie.
Her recipe requires an egg, thawed puff pastry, large shelled and deveined shrimp, cayenne pepper, olive oil, unsalted butter, diced carrots, diced celery, sliced mushrooms, recent thyme, white wine, and heavy cream.
This recipe also will need 3- and 4-inch steel rings.
Sunny Anderson’s shrimp pot pie is made with safe to eat puff pastry bowls
“Great meals,” Anderson says in the Food Network video, beneath, for this recipe, “is all about location. And New Orleans hit the jackpot. It’s sitting lovely on the mouth of the Mississippi River with a bay filled with recent seafood.”
On her motivation for creating this shrimp pot pie, Anderson added: “It simplest is sensible for me to provide you with a dish encouraged via one of the vital city’s nice catches: shrimp. … How about a shrimp pot pie, with simple puff pastry bowls baked till buttery golden and flaky, then full of a creamy white wine sauce made with, you guessed it, white wine, heavy cream, veggies, and thyme?”
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The shrimp seasoning, she says, is “Cajun-inspired” and the most productive section about this dish is that “these are individual pot pies, everyone will get their own!”
The puff pastry is molded using the metal rings and then baked in a 400-degree F oven for approximately 20 mins.
Next, the shrimp are sauteed in a pan and seasoned with cayenne pepper, salt, and pepper. They’re set aside and in the similar pan, the greens are cooked along with the thyme, “until softened,” for roughly 10 minutes. The wine is added and Anderson chefs the mixture “till lots of the wine has evaporated.”
Creaminess comes into the picture with the addition of heavy cream, and now the sauce continues to prepare dinner till it’s reached a “gravy consistency.” The shrimp are returned to the sauce and the combination is spooned over the puff pastry bowls.
Get your complete recipe, video, and reviews on Food Network’s site.
Reviewers loved Anderson’s ‘superior’ spin on pot pie
Many home cooks praised the television chef’s delicious dish on Food Network’s site.
“I made this recipe while my sister was once here visiting and it was wonderful! The sauce was once ‘sinfully scrumptious.” The recent thyme and the trace of cayenne pepper used to be [sic] a fit made in heaven. I think this is the best factor I have ever made, my sister is still raving about it. Compliments to Sunny on this one. Awesome, Awesome,” one person wrote.
Another added, “Oh my goodness, this recipe used to be awesome. My husband loves pot pies, so I assumed I'd try this one. He was very amazed at how scrumptious this pot pie tasted. We love the spiciness of the shrimp, it was simply an amazingly tasteful dish to consume.”
RELATED: Sunny Anderson’s ‘Pan-sagna’ Gets Lasagna Done in Less Than 30 Minutes
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