Shrimp Creole Pot Pies Recipe
If you are looking for a delicious creole shrimp recipe try this hearty Shrimp Creole Pot Pies recipe. It offers a delicious blend of flavors and a nice flaky crust!
1 (11 ounce) package pie crust mix
Combine pie crust mix, cheese spread, and 1 teaspoon Creole seasoning with a pastry blender until crumbly. Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill 30 minutes.
Place tomatoes, cut side down, on a 15 x 10-inch jellyroll pan lined with aluminum foil. Broil 5 inches from heat 14 to 16 minutes or until skin is charred; cool. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.
Cook sausage and next 4 ingredients in a large nonstick skillet over medium-high heat 7 minutes.
Stir in tomato paste.
Stir in roasted tomatoes with liquid, remaining 1 1/2 teaspoons Creole seasoning, salt, and pepper; bring just to a simmer.
Add shrimp, and cook over medium heat just until shrimp turn pink. Do not overcook. Spoon mixture evenly into 4 (1 1/2- to 2-cup) ungreased ovenproof bowls.
Divide piecrust mixture into 4 portions. Roll each portion on a lightly floured surface into 6 1/2-inch circles. Place dough over bowls. (Dough should overlap bowl slightly.) Place bowls on a large baking sheet.
Bake at 425°F for 25 to 30 minutes or until pastry is golden.
Yield: 4 servings.