Herby Shrimp Pie
with Sweet Peas
Time for a coastal twist on the classic pot pie! Tonight's juicy shrimp, sweet pea and herb pie is topped with layers of buttery puff pastry. Break the crust on this creamy, dreamy dinner and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Gluten, Soy)
Not included in your delivery
Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use. Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut half the carrot into 1/4-inch pieces (whole carrot for 4 ppl). Roughly chop dill.Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Cut shrimp in half.
Heat a large non-stick pan over medium-high heat.When hot, add 2 tbsp (4 tbsp) butter, then carrots, onions and peas. Season with salt and pepper. Cook, stirring often, until veggies soften, 3-4 min.
Reduce heat to medium-low, then add shrimp to the pan with veggies. Cook, stirring often, until shrimp just turn pink, 2-3 min.** Sprinkle flour over top. Stir until flour is toasted, 1 min. Add sour cream, garlic, half the dill and 1/2 cup (1 cup) milk. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Transfer shrimp filling to an 8x8-inch baking dish (9x13-inch baking dish for 4 ppl). Unroll puff pastry and discard wax paper. Lay puff pastry over top of filling. Crimp edges of puff pastry to the sides of the baking dish.
Brush top of pastry with 1/2 tbsp (1 tbsp) oil and sprinkle with 1/4 tsp (1/2 tsp) salt.Using a knife, make 3 small slits into top of pastry (6 slits for 4 ppl). Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 22-25 min.
Allow pie to cool slightly before serving, 4-5 min. Divide shrimp pie between plates. Sprinkle remaining dill over top.