Shrimp Pie

Melt a tablespoon of butter or olive oil in a skillet on medium high heat. Meanwhile season your shrimp with the blackening rub or your favorite Cajun spice blend. Set aside.

Add onion and garlic to skillet and cook a few minute until fragrant and softened. Add shrimp into the skillet in batches depending on your skillet size (you don’t want to crowd the pan). Cook for just a few minutes per side until pinkish and firm. Don’t overcrowd the shrimp or over cook them. Shrimp just like all seafood don’t take long to cook. Since the pie will have to bake in the oven you can under cook them a bit to be on the safe side. Once they have cooked transfer them to a large bowl and set aside. Repeat and cook the rest of the shrimp if you didn’t cook it all in the same batch. In the same bowl you can go ahead and add your peas.

Into the same skillet on medium heat add the carrots and wine. Give a stir and let the carrots cook in the wine to soften them up and bring out their sweet aromatic flavor. Cook for about 10-15 minutes adding more wine if needed, since it will be reducing. Once carrots are soft and tender add them to the shrimp and peas.

Turn the heat down a bit and melt the remaining butter/oil. Add two tablespoons of flour and stir. Allow this to cook for a minute or so then whisk in cream and yogurt. Stir and cook until you have a nice thick filling. If you want it thicker add more yogurt or flour at the beginning. Remember that it is going in with the vegetables and shrimp so it doesn’t have to be too thick. Once the roux consistency is to your liking add lots of black pepper and chopped parsley. Pour into bowl with shrimp and vegetables and toss to combine. If using, fold in Parmesan.

Preheat oven to 350 F and lay a baking sheet on the bottom rack.

Now assemble the pie. Lay one pie sheet on the bottom of your pie dish. Then pour in the filling and smooth it out with a spatula or the back of a spoon. Cover it with the 2nd pie crust poking a few holes or slits in the top of it to release any steam that will come from cooking. Use any extra dough to add a decorative touch. I was crunched for time on Saturday (got carried away outside in the garden) so my pie decorating didn’t turn out as nicely as it could have but it is what is on the inside that counts right? Believe me the inside is … yum!

Put the pie into the rack above the baking sheet (middle rack). Bake for about 40 minutes until pie crust is cooked. Your kitchen will smell delicious and it will be a light golden brown color. Enjoy!