Tender shrimp are topped with an artichoke “crust” in this simple and delicious take on the traditional pastry-topped pot pie. So ditch the pie crust and go for shrimp artichoke pot pie!
So, this recipe for shrimp artichoke pot pie almost didn’t make it onto the blog, because try as I might, I couldn’t get a picture that I was happy with. And usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe. But this one…this recipe was just too dang good and easy for me to not break all my rules and post a less-than-wonderful picture, and when you take a bite of this one you will understand. Ready for a whole new take on pot pie? Let’s make it!
Please see this post for more on this stubborn quirk of mine regarding the Picture Issue and what can happen when I try and fight against it. But I think in this case it is worth making an exception, because this is a heavenly combo of shrimp cooked in garlic and butter topped with a creamy, tarragon-infused “crust” of artichokes that you sprinkle with parmesan cheese, run under your broiler and then dig into. Here’s an even WORSE picture of what it looks like when it first comes out of the oven…
It’s one of those under-30-minute miracles of scrumptiousness that can turn an ordinary Tuesday night into ooh-la-la. It just doesn’t take a pretty picture, and because that makes me nuts I will add a completely irrelevant picture I took out of the airplane window one time when we went down to Clemson University to visit the Southern daughter.
Pretty picture, right?? I feel better now. Almost as good as you will feel after you make this quick and scrumptious supper…you’ll never feel the same way about pot pie again!Print
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 pounds of shrimp, peeled and deveined
- 1/4 teaspoon red pepper
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 nine ounce packages frozen artichoke hearts, thawed
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup bread crumbs
- Melt 2 tablespoons of the butter in a frying pan over medium heat and saute the garlic until softened. Add the shrimp and red pepper and stir for another 2-3 minutes. Scoop everything into a bowl and set aside.
- Add the remaining tablespoon of butter and the olive oil to the skillet. Add the shallots and saute for two minutes over medium high heat. Add the artichoke hearts and stir for 2 minutes more.
- Add cream, salt, pepper and tarragon and bring to a boil. Reduce heat and simmer for 5 minutes.
- Pour the seafood mixture into a broiler-safe baking dish that will hold it in one layer. Spread the artichoke “crust” mixture over the top. Sprinkle with parmesan cheese and bread crumbs.
- Pre-heat the broiler and broil the pot pie until the cheese is melted, about 3-5 minutes, watching carefully to make sure it doesn’t get too brown. Serve at once.