Chef Emanuel Jones of Buzo Osteria Italiana serves this Shrimp Pot Pie in no time at all.  When it’s done, slice into the flaky puff pastry crust for a delicious pot pie filling that is packed with succulent shrimp.   It’s an impressive dish to try and you will gain a new notch in your cooking belt.

We are using Ocean Delight’s 12oz Colossal 13-15 EZ Peeled Shrimp.


  • Green peas ¾ oz
  • Small dice Potato 3oz
  • Small Dice Carrot 3oz
  • 13-15 Shrimp 8
  • White wine
  • Cream 4 oz
  • Stock 2 oz
  • Onions ½ oz
  • Mozzarella cheese ½ oz
  • Parmesan cheese ½ oz
  • Salt
  • Pepper
  • Paprika

Pesto and sundry tomato paste:

  • Basil 6 heads
  • Olive oil
  • Pine nuts 8 seeds approx.
  • Parmesan cheese ½ oz
  • Tomato 2
  • Garlic clove sliced ½

Shrimp base

  • Shells
  • Tomato paste 1 oz
  • Onions ½ oz
  • Butter ½ oz
  • Stock 3oz
  • Flour ½ oz
  • Wine


Shrimp Base

  1. In a cold pot add shell from shrimp  cook on medium heat for 2 minutes
  2. Add onions and tomato paste cook for a further 3-5 minutes
  3. Add wine to pan, then add stock
  4. Blend on high speed strain and return to fire on low heat

Pot Pie Mixture

  1. In a bowl mix butter and flour together homogeneously then add to sauce made
  2. In a medium heated pot add potato, onions and carrot cook for approximately 2 minutes
  3. Add shrimp to mixture “cooking half way through “
  4. Add white wine, add stock followed by cream, cheese and green peas
  5. Add the shrimp base to the mixture taste and add salt and pepper to further liking
  6. Set aside in a oven save bowl and top with puff pastry
  7. Brush the pot pie with Pesto and sundry tomato paste

Pesto And Sundry Tomato Paste

  1. Slice tomato in quarters removing seeds and membrane 
  2. Dry and place in oven on love heat seasoned with salt pepper olive oil sliced garlic
  3. Blend basil leaf with pine nuts and parmesan cheese adding olive oil gradually
  4. Rough chop dehydrated tomato and add to pest 
No Comments

Sorry, the comment form is closed at this time.