Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, September 14, 2011

Day 5 - Shrimp Pot Pie with fennel

This is a Rachael Ray recipe I've had in my notebook for ages. Thought I'd give it a go tonight..
It looks pretty easy and not too much prep, perfect for weeknight.
3 Tbs olive oil
2 large leeks or 4 small leeks, white and green parts, cut into half moons (if using large leeks soak in a bowlfull of water to get all the sand out and drain)
1 fennel bulb, cut into half inch pieces
3 Tbsp flour
1/2 cup dry white wine
1 cup milk
1 pound shrimp, cleaned
1/2 cup fresh flat leaf parsley
1 8 oz sheet frozen puff pastry, thawed

Heat oven to 400 degrees. Heat the oil in a large saucepan over medium-high heat, add leeks and fennel and cook 6 min, stirring occasionally. Add the flour and cook for 1 min, do not allow to burn. Stir in the wine, milk 1 tsp salt and 1 tsp pepper. Simmer until thickened, 2-3 min. Stir in the shrimp and parsley and stir. Transfer the mixture to a shallow 2 qt baking dish. Lay the pastry on top, trimming to fit and cut vents in the pastry top. Bake until top is browned and filling is bubbling- 25-30 minutes.

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