Can I use frozen shrimp?

Yes! Thaw the shrimp completely, pat them dry and then peel, devein and chop them before adding them to the filling.

Can I make Shrimp Pot Pie without ramekins?

Absolutely. Spoon the filling into a medium-sized casserole dish, add the oyster cracker topping and bake until the shrimp are cooked through and the filling is bubbling around the edges.

Can this recipe be made ahead of time?

You can prepare the vegetable and cream mixture a few hours ahead and refrigerate it. When you’re ready to bake, gently reheat the sauce, stir in the raw shrimp, add the oyster cracker topping and bake as directed.

How can I tell when the shrimp are cooked?

The shrimp should be pink and opaque rather than gray and translucent. Be careful not to overbake them, since shrimp can turn rubbery when cooked too long.

How should I store leftovers?

Cover and refrigerate leftovers for up to two days. Reheat them gently in a 325°F oven until warmed through; the topping may not be quite as crunchy the second time around.

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Shrimp Pot Pies

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5 from 3 reviews

This comfort food recipe for shrimp pot pies features tender shrimp in a creamy tomato sauce, topped with oyster crackers. The perfect seafood supper!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Dinner
Method: Oven, Stovetop
Cuisine: American

Ingredients

Scale

3 tablespoons butter, divided
1 sweet onion, peeled and chopped
2 stalks celery, thinly sliced
2 carrots, peeled and chopped
2 tablespoons flour
½ cup heavy cream
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
½ teaspoon Old Bay seasoning
½ cup chopped fresh parsley
1 pound raw shrimp, peeled, deveined and chopped
1 cup oyster crackers, coarsely crushed

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Instructions

Preheat the oven to 400°F and spray four individual ramekins with cooking spray.
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the onion, celery and carrots and sauté for 5 minutes, stirring occasionally.
Add the flour and stir until the vegetables are coated. Add the cream and tomato paste and stir until combined. Stir in the clam juice, Old Bay and parsley and simmer until the mixture begins to thicken.
Stir in the shrimp and divide the mixture among the four ramekins.
Melt the remaining tablespoon of butter and stir it into the crushed oyster crackers. Divide the crumbs among the ramekins and pat them down gently.
Bake for 10 to 12 minutes, until the shrimp are pink and opaque and the filling is bubbling. Cool slightly and serve!

Notes

Shrimp: Use raw shrimp that have been peeled and deveined. Any size will work since we’re chopping them into bite-sized pieces. Fresh or thawed frozen shrimp are both fine.
Clam juice: This adds extra seafood flavor without making the filling taste overly fishy. If you prefer a milder flavor, substitute an equal amount of chicken or vegetable broth.
Cream: Heavy cream gives the filling its silky texture. Half-and-half will also work, although the sauce may be slightly less rich.
Tomato paste: Just two tablespoons add color, richness and a touch of sweetness. Freeze any leftover tomato paste in tablespoon-sized portions for another recipe.
Old Bay: This classic seafood seasoning adds a gently savory, slightly spicy flavor. Feel free to add a little more if you like!
Oyster crackers: Crush them into coarse crumbs rather than turning them into powder—you want plenty of buttery crunch in that topping. Saltines can substitute in a pinch.
Parsley: Fresh parsley adds color and brightness to the creamy filling. You can swap in two tablespoons of dried parsley if needed.