Reviews (1) Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: 5 stars 11/20/2011 Super easy recipe and a big hit. The recipe didn't call for any seasoning, so I added Sea Salt, Black Pepper and Cayenne. I also bumped up the quantities on the Leeks ( usually comes in sets of 3, so I used 6 ) the Sausage, Shrimp, flour, vermouth, & stock ( which Ive tried with a mixture of Fish and Chicken and vegetable stocks with great success) This recipe is easy to adapt to what you have on hand
Back to Shrimp and Andouille Potpies All Reviews for Shrimp and Andouille Potpies - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp and Andouille Potpies Credit: Jonathan Lovekin Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8 Yield: Makes eight 4-inch potpies
Ingredients For the Filling 4 tablespoons unsalted butter 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well 6 ounces andouille sausage, quartered lengthwise and chopped 4 garlic cloves, thinly sliced 1/2 cup all-purpose flour 2/3 cup dry vermouth 4 cups fish stock 2 medium Red Bliss potatoes, cut into 1/2-inch cubes 1 pound 8 ounces rock shrimp For the Topping 2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed All-purpose flour, for surface 1 large egg, lightly beaten for egg wash
Gallery Shrimp and Andouille Potpies Credit: Jonathan Lovekin
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8 Yield: Makes eight 4-inch potpies
Gallery
Shrimp and Andouille Potpies Credit: Jonathan Lovekin
Shrimp and Andouille Potpies
Credit: Jonathan Lovekin
Shrimp and Andouille Potpies
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8 Yield: Makes eight 4-inch potpies
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 8 Yield: Makes eight 4-inch potpies
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 8
Yield: Makes eight 4-inch potpies
8
Makes eight 4-inch potpies
Ingredients
Ingredients
4 tablespoons unsalted butter 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well 6 ounces andouille sausage, quartered lengthwise and chopped 4 garlic cloves, thinly sliced 1/2 cup all-purpose flour 2/3 cup dry vermouth 4 cups fish stock 2 medium Red Bliss potatoes, cut into 1/2-inch cubes 1 pound 8 ounces rock shrimp
2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed All-purpose flour, for surface 1 large egg, lightly beaten for egg wash
Directions
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.
Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 11/20/2011 Super easy recipe and a big hit. The recipe didn't call for any seasoning, so I added Sea Salt, Black Pepper and Cayenne. I also bumped up the quantities on the Leeks ( usually comes in sets of 3, so I used 6 ) the Sausage, Shrimp, flour, vermouth, & stock ( which Ive tried with a mixture of Fish and Chicken and vegetable stocks with great success) This recipe is easy to adapt to what you have on hand
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 11/20/2011 Super easy recipe and a big hit. The recipe didn't call for any seasoning, so I added Sea Salt, Black Pepper and Cayenne. I also bumped up the quantities on the Leeks ( usually comes in sets of 3, so I used 6 ) the Sausage, Shrimp, flour, vermouth, & stock ( which Ive tried with a mixture of Fish and Chicken and vegetable stocks with great success) This recipe is easy to adapt to what you have on handMartha Stewart Member
Rating: 5 stars 11/20/2011
Super easy recipe and a big hit. The recipe didn’t call for any seasoning, so I added Sea Salt, Black Pepper and Cayenne. I also bumped up the quantities on the Leeks ( usually comes in sets of 3, so I used 6 ) the Sausage, Shrimp, flour, vermouth, & stock ( which Ive tried with a mixture of Fish and Chicken and vegetable stocks with great success) This recipe is easy to adapt to what you have on hand
Rating: 5 stars
All Reviews for Shrimp and Andouille Potpies
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp and Andouille Potpies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
