Everything is better in pie form wouldn’t you agree? This pie is no different. It is one of Christopher’s all time favorite meals. I say meal because it is rich & hearty enough that it doesn’t require any sides. Just a of bottle of white wine to accompany it. Spring is a perfect time to make this as peas, carrots and spring onions are all in season. I made this on Saturday when we went to have dinner, wine & garden talk at a friend’s house. I used the 3-2-1 method, something my mom and sister taught me to make the pie crust which is 3 parts flour, 2 parts fat and 1 part water (ratio is by weight) but you can use a store-bought one just as well. We like this pie to still be a bit loose inside, similar to chicken pot pie. If you want yours to hold together more just decrease the amount of cream.
By Addie Brannin Ladner
2 pie crusts
1.5 lb fresh raw peeled shrimp
2 tablespoons blackening rub or your favorite Cajun seasoning
Several tablespoons unsalted butter & extra virgin olive oil (divided use)
Several gloves minced garlic
1/2 chopped onion
2 large chopped carrots (about 1.5 cups)
1 cup steamed or canned green peas
About 1/4-1/2 cup white wine
3 tablespoons flour
1/2 cup cream
1/2 cup full fat plain Greek yogurt
Handful of chopped parsley
Generous amount of black pepper
Handful of shredded Parmesan cheese (optional)
Preheat oven to 350 and lay a baking sheet on the bottom rack
Melt a tablespoon of butter & olive oil on medium high heat. Meanwhile season your shrimp with the blackening rub or your favorite Cajun spice blend.
Add onion & garlic to skillet and cook a few minute until fragrant.
Add shrimp,cooking in batches depending on your skillet size and just a few minutes per side until white\pinkish and firm. Don’t overcrowd the shrimp or over cook them. Shrimp just like all seafood don’t take long to cook at all and need to be done so on a high heat for a short amount of time. Since the pie will have to bake in the oven you can under cook them a bit to be on the safe side. Once cooked, transfer them to a large bowl and set aside. In the same bowl, add your peas.
To the same skillet on medium heat, add the carrots and wine. Give a stir and let the carrots cook in the wine for about 10-15 minutes, to soften and bring out their sweet aromatic flavor. Once carrots are soft and tender add them to the shrimp and peas.
Turn the heat down a bit and melt the remaining butter. Add two tablespoons of flour and stir. Then whisk in cream and yogurt until you have a nice thick filling. If you want it thicker add more yogurt or flour at the beginning. Remember that it is going in with the vegetables and shrimp so it doesn’t have to be too thick. Once the filling consistency is to your liking add lots of black pepper and chopped parsley. Pour into bowl with shrimp and vegetables and toss to combine. If using, fold in Parmesan.
Now assemble the pie. Lay one pie sheet on the bottom of your pie dish, pour in the filling and smooth out with a spatula or back of a spoon. Cover it with the 2nd pie crust poking a few holes or slits in it to release any steam that will come from cooking. Use any extra dough to add a decorative touch. I was crushed for time on Saturday (got carried away outside in the garden) so my pie decorating didn’t turn out as nicely as it could have but it’s what’s on the inside that counts right? Believe me the inside is..YUM.
Bake for about 40 minutes until pie crust is cooked. Your kitchen will smell delicious and it will be a light golden brown color. Enjoy!