This comfort food recipe for shrimp pot pies features tender shrimp in a creamy tomato sauce, topped with oyster crackers. The perfect seafood supper!
One of the things the Southern husband loves with abandon is…oyster crackers. (More on those in a sec.)
And one of the things I love with abandon is a warm and wonderful pot pie of any kind that is cooked up in an individual little baking dish that is all mine.
Happily, this cozy little recipe is a perfect combo of both, with a creamy, shrimp and veggie filled conglomeration topped with a bunch of crushed up oyster crackers. Something for everyone!
What are oyster crackers?
Oyster crackers contain exactly zero oysters (although the Southern husband would love them even MORE if they did!).
Nope, they are little crunchy round crackers that probably got their name from being served alongside oyster stews. They are the kind you get in that little plastic packet alongside your clam chowder.
There are all different kinds, but the Southern husband seeks out the Westminster crackers wherever he can find ’em.
And this concludes everything I know about oyster crackers, except for the fact that my floor definitely features oyster cracker dust from all the oyster cracker eating that goes on, and so now I fight back with THESE!
These, my friends, are dusting slippers. The Southern daughter got them in the mail the other day, and I straight out stole them, and I am never giving them back.
Not only do they pick up crumbs and dust as you swoosh around the house, they also look like I am wearing Cheese Doodles on my feet.
Or macaroni and cheese. One way or the other, they are MINE.
Meanwhile, back at the recipe…
How to make shrimp pot pie!
You start by sautéing some chopped up onion and celery and carrots in a little butter until they are tender.
Add a little flour and cream and tomato paste and clam juice, simmer it all up until it is thickened, and then stir in some Old Bay seasoning and parsley.
Last but not least, add in some chopped shrimp (North Carolina friends, we get ours at The Fish Store!), divide them into ramekins, top them with crunched up oyster crackers and pop them in the oven for about 10 minutes, just enough to cook the shrimpies.
(No ramekins? You can also do this in a regular old casserole.)
Tender creamy shrimp on the inside, crunchy oyster cracker crust on the outside, and we all lived happily ever after!
Oh, and if this has gotten your yearning for pot pies going, I have a bacon chicken pot pie that is pretty yummy. And a ham and Swiss pot pie. Pot pies are us!
Love, Kate x
Shrimp Pot Pies
This comfort food recipe for shrimp pot pies features tender shrimp in a creamy tomato sauce, topped with oyster crackers. The perfect seafood supper!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
- 3 tablespoons butter
- 1 sweet onion, peeled and chopped
- 2 stalks celery, sliced thinly
- 2 carrots, peeled and chopped
- 2 tablespoons flour
- ½ cup cream
- 2 tablespoons tomato paste
- 1 eight ounce bottle of clam juice
- ½ teaspoon Old Bay
- ½ cup fresh parsley, chopped
- 1 pound shrimp, peeled and chopped
- 1 cup oyster crackers, crushed into crumbs
Instructions
- Preheat oven to 400 and spray individual ramekins with cooking spray (see note).
- Add two tablespoons of butter to a medium skillet and add the onion, celery and carrots. Sauté over medium high heat for 5 minutes, stirring every now and again.
- Add flour and stir until veggies are coated. Add cream and tomato paste and stir again. Add the clam juice and Old Bay and parsley and simmer until the mixture starts to thicken.
- Stir in the shrimp and divide the mixture among ramekins.
- Melt the last tablespoon of butter and stir into oyster cracker crumbs. Divide the crumbs among the ramekins and pat down gently.
- Bake for 10-12 minutes, cool slightly and serve!
Notes
You can also make this in one regular sized casserole if you prefer!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Barbara Klein says
My fiancé told me I needed to write and tell you keep up the good work with the recipes. Definitely a keeper. The hardest part was waiting for shrimp pot pie to cool after taking out of the oven. My neighbor brought over some delicious homemade banana bread for dessert so I’ll make the banana drops another time.
Aw! I love this! And yes, the waiting is definitely the hardest part. :) Isn’t it wonderful to have neighbors that bring over baked treats for dessert? Sounds like a happy supper all the way around!
Barbara Klein says
Hi Kate,
Speaking of neighbors, I was very upset when you moved from north Jersey to North Carolina. We have a very one-sided relationship with you giving me great recipes. However, I’m glad that you are happy living in your dream home with your Southern husband, lovely daughter, sweet son-in-law and new puppy, Winnie.
Yes, I’m a HUGE fan of yours. I saw your Wednesday column in The Bergen Record (2013?) so I’ve made dozens of your recipes and I/we enjoy eating the finished product. My top favorites are Shrimp Scampi Ravioli, Irish Eggs Benedict, and Blue Cheese and Fig Jam Crostini. Buffalo Chicken Nachos is a new favorite. Blue cheese is trending. Where did the heat of the jalapenos go in the Jalapeno Poppers? Did I get bum jalapenos? I was surprised they were more sweet than spicy hot even though you say you are a spice wimp. I made the Chocolate-Dipped Potato Chip Cookies to round out the Super Bowl menu. Even some recipes that I thought, okay this is different, like Taco Pasta, were really good. I always give you credit like “This is KATE MORGAN JACKSON!” You are a Rock Star with my family.
Anyway, Doug, the previously mentioned fiancé, loves you too even though you are a Clemson fan. He is a graduate of University of South Carolina. In addition to being a Gamecocks fan, he is also a Mets fan, so please don’t stop sending me recipes!
I like your recipes because they are straightforward, don’t involve hours standing at the stove, survive my cooking mistakes and use readily available ingredients. With COVID-19, ingredients can’t be taken for granted because it is hit or miss as to what is on the supermarket shelves.
I’ll warn you that when you come back to visit your family and real friends in NJ, if you are in the Montvale Wegmans bring your Southern husband/bodyguard since I’d definitely hug you. A few years ago, I asked Doug to let me know if he saw you were doing a cooking demonstration or book signing. Now you are in NC. Sigh. Doug works near the Montvale Wegmans but since the pandemic we stopped date night at CycleBar and dinner at the Wegmans food court, so you are safe.
Longevity Noodles and Balsamic Blue Cheese Steak with Spinach are on the menu for tonight and tomorrow. I can’t help being a KMJ fan girl!
Fondly,
Barbara
Barbara! What a lovely note to get, and thank you for being such a great supporter of the blog! On he jalapeños, you can make them spicier by leaving in the seeds – they are mainly the thing that packs the spicy punch. Meantime, my sister is a Gamecock, so I am very used to getting along well with Carolina fans – except on that one Saturday a year when they play my Tigers! As soon as travel is back on the agenda I will definitely be heading back North to visit my family, and I do love the Montvale Wegmans so hey, you never know! Meantime, thank you again for being such a wonderful supporter – that means the world to me. Happy cooking! :)
Kelly W. says
This sounds absolutely amazing! I’m pretty obsessed with those oyster crackers, too. Maybe it’s a Southern thing? :-) And those dusting slippers? Genius!
Thanks Kelly! I’m definitely obsessed with my dusting slippers. :) :)
Dan Crispano says
I’m definitely going to try this.
Btw, wasn’t it me that said your slippers looked like cheese doodles? Because they do!
Enjoy the rest of the Southern winter.
That WAS you – and some others, and you were all correct! :) Glad you are going to try this one – have fun in the snow for me!
Lin says
Oh Kate this sounds and looks wonderful. Question please…my husband loves shrimp, but not anything that taste “fishy”. Does the clam juice make it have that taste? I am thinking I might use chicken or veg. broth in place of it. Your thoughts please?
Hi Lin! The clam juice will definitely give it more of a “seafood” taste, so veg or chicken broth will work out just fine, that’s exactly the substitute I would have suggested. Hope you both love it! :)