Excuse me while I geek out because today is π (Pi) Day!!!!!!!!!!!!!!
3.14 – you know it!
To be honest, I can’t say I love math……. but I can’t help but adore kitschy humor.
And I love pie.
So if given the opportunity to celebrate pie–I’ll take it!
Last year I celebrated the mathematical constant with these Mixed Berry Hand Pies that were not only scrumptious but just so darn cute and portable.
This year I opted for the savory route and made a batch of Shrimp Pot Pie. Luscious, decadent shrimp filling topped with a flaky puff pastry crust.
So good, so easy, so π-licous.
Happy π (Pi) Day!!!
Shrimp Pot Pie
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1½ cup diced celery
1½ cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
5 sprigs fresh thyme
2 cups diced red potatoes
½ cup white wine
1 pound shrimp, peeled and deveined
1/8 teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
½ cup heavy cream
1 cup frozen peas
½ cup chopped fresh parsley
1 egg, beaten
1 package frozen puff pastry
In a pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, potatoes and cook for 2-3 minutes, stirring frequently.
Pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. While the wine cooks, sprinkle the cayenne pepper over the shrimp and toss until evenly coated. Next, whisk the flour and seafood stock together in a bowl.
When the wine has evaporated, pour in the flour/stock mixture and stir while the liquids come to a soft boil. Continue cooking and stirring over medium heat for 5 minutes. Pour in the cream and cook for an additional 2-3 minutes until the mixture has thickened to the desired consistency.
Pull the pot off the heat and remove the thyme sprigs. Stir in the shrimp, 1 teaspoon kosher salt (more to taste), ½ teaspoon black pepper (more to taste), frozen peas and fresh parsley.
Ladle the filling into a casserole dish or other types of individual ramekins/ovenproof dishes. Brush the outside edges of the dishes/ramekins with the beaten egg. Trim the puff pastry sheets about ½ inch larger than the tops of each of the dishes/ramekins. Cover each dish/ramekin with the puff pastry and press around the edges to seal.
Brush the tops of each of the pies with the beaten egg and use a sharp knife to make small slits on top. Place the pie/pies on a baking sheet lined with aluminum foil and transfer to an oven that has been preheated to 400 degrees F.
Bake the pie/pies for 30-40 minutes or until the crusts are golden brown.