Shrimp and Grits Pot Pie
SERVES 4 TO 6 PREP TIME 35 MIN BAKE 20 MIN
A twist on traditional shrimp and grits with a fast way to put together a pot pie for dinner.
2 tubes of polenta
1 pound shrimp, peed and deveined
6 ounces bacon, diced
½ tablespoon butter
½ cup yellow onion, chopped
½ cup green onion, white and green parts, chopped
½ cup celery, chopped
2 cloves of garlic, finely chopped
1/8 cup rice vinegar (salt-free)
¼ cup tomato juice
¾ teaspoon Old Bay seasoning
1 tablespoon cornstarch
1 can diced tomatoes, drained, reserve juices
¼ cup jarred roasted red peppers, chopped
1 bay leaf
¼ cup parsley, chopped
1. Preheat oven to 400 degrees F.
2. Empty one tube of polenta into a large mixing bowl. Add two to four tablespoons of milk and knead with your hands until polenta reaches a smooth, pliable consistency. Press into a 9” pie plate and set aside.
3. Take second tube of polenta and slice in half length wise. Then slice each half into ½ inch slices. Spray cooking spray onto a cookie sheet. Lay slices on cookie sheet; season with salt and pepper.
4. Place pie plate and cookie sheet in oven. Bake pie for 10 to 15 minutes and slices for 15 to 20 minutes.
5. While polenta is in oven, place pot over medium heat, add bacon to the pot, and cook for 7 minutes.
6. Add ½ tablespoon butter, onion, green onion, celery, and garlic to pot; cook for 5 minutes.
7. Combine rice vinegar, reserved tomato juice, Old Bay seasoning, and 1 tablespoon of cornstarch. Then add to pot with diced tomatoes, roasted red pepper, bay leaf, and parsley. Bring to a low simmer. Add shrimp to pot, cover, and cook 5 to 7 minutes, or until shrimp turn pink and are cooked through.
8. Pour shrimp mixture into polenta-covered pie plate. Take polenta slices and place in a circular pattern, starting at the pie edge and working to the middle. Slice and serve.
Thu, March 22, 2012
by Maureen Stanley filed under