Chive Jive Shrimp Pot Pie
Pot Pie Filling
What you need:
- 3 tablespoons unsalted butter
- 3 leeks, White parts only, chopped
- I/2 cup vidalia or sweet onion, chopped
- 2 bay leaves
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 1 tablespoon all purpose flour, plus more for work surface
- 6 ears fresh corn or 6 cups frozen, fresh is BEST
- 1 tablespoon fresh thyme leaves
- 1 ¼ cups low sodium chicken stock
- 1 cup light or heavy cream
- ½ cup Chive Jive Vinaigrette
- 1 pound Shrimp (I use 21/25), peeled and deveined, chopped in large pieces
- Sea salt and black pepper
- Cornmeal Biscuit Dough (recipe follows)
What to do:
- Heat oven to 400 degrees.
- Slice corn off the cob, making sure to go back and with the full side of knife, scrape all the milk.
- Mix the corn with the Chive Jive, set aside.
- Heat butter in a large saucepan over medium heat.
- When bubbling, add leeks, onions and garlic. Cook, stirring, until leeks are translucent, 5 minutes.
- Add bay leaves, nutmeg, cayenne and flour. Cook, stirring for 1 minute.
- Add corn mixture and thyme: Cooke 1 minute more.
- Stir in chicken stock and cream. Cook until liquid is reduced by 1/3.
- Reduce heat to medium low and simmer for 8 minutes.
- Add Shrimp, cook until pink, about 2 minutes.
- Remove from heat and discard bay leaves. Season with sea salt and pepper. Pour into a glass baking dish 8 x 12 or 9×13 (I like one that is 3 inches deep).
Cornmeal Biscuit Crust
What you need:
- 1 ½ cups all purpose flour
- ¼ cup plus 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ tablespoons sugar
- 6 tablespoons unsalted butter, well chilled and cut into pieces
- ¼ cup lowfat buttermilk, plus more for brushing dough
What to do:
- In a bowl, whisk flour, cornmeal, baking powder, baking soda, salt and sugar.
- Using your fingers, cut butter into mixture.
- Using a wooden spoon, stir in buttermilk until the dough holds together.
- On a floured work surface, roll out cornmeal biscuit dough to fit your baking dish.
- Place dough over mixture.
- Brush with buttermilk.
- Bake until crust is golden brown and cooked through, between 15 – 18 minutes
Roasted Red Pepper Sauce
What you need:
- 3 roasted red peppers
- 3 garlic cloves
- 1 shallot, chopped
- 10 basil leaves
- ¼ cup olive oil
- 1 tablespoon white Balsamic Vinegar, regular balsamic can be substituted.
- 1 tablespoon Chive Jive Vinaigrette
- 1 tablespoon lemon juice
- Sea salt and black pepper
What to do:
- Purée peppers, garlic, shallots and basil until smooth.
- Slowly add olive oil.
- After emulsified, add vinegar, Chive Jive, lemon juice and sea salt and pepper.
- Spoon over individual dishes of pot pie to serve.