Shrimp Pot Pie

Ingredients

1 lb of medium shrimp, peeled, deveined and cut into bite sized pieces
3 tbs butter
3 tbs flour
3 cups heavy cream
1/2 cup dry sherry
1 tsp paprika
kosher salt and fresh cracked black pepper to taste
1/2 cup fresh or frozen peas
1/2 cup carrots, peeled and cut into thin rounds
1/2 cup baby onions or shallots, peeled
1 box frozen puff pastry

This is a twist on traditional pot pie that uses puff pastry as a crust. Puff pastry is readily available in the frozen foods section of your grocery store. Shrimp along with carrots and peas are married with a savory creamy sauce.

Place the frozen puff pastry in the refrigerator several hours before starting to prepare this recipe.
Divide the shrimp into 4 shallow 8 oz oven proof ramekins or gratin dishes.
In a large sauce pan, melt the butter over medium high heat.
Add the flour and cook, whisking until bubbly, about 1 minute.
Add the cream and sherry and continue to whisk until smooth.
Add the carrots, onions and peas and cook for another 2 minutes.
If sauce gets too thick, add a little more milk.
Season with salt, pepper and paprika to taste.
Roll out the puff pastry on a lightly floured surface.
Cut to the approximate size of the ramekins so it will lay over the side about 1/4 inch.
Place ramekins on a baking sheet and bake in a 425 degree oven for about 15 minutes, or until the top is golden brown.