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.


  • 8 13-15 Ocean Delight Shrimp
  • ¾ oz. Green peas
  • 3 oz. Small dice potato
  • 3 oz. Small dice carrot
  • White wine
  • 4 oz. Cream
  • 2 oz. Stock
  • 1/2 oz. Onions
  • ½ oz. Mozzarella cheese
  • ½ oz. Parmesan cheese
  • Salt
  • Black pepper
  • Paprika

Pesto and sundry tomato paste:

  • 6 heads basil
  • Olive oil
  • 8 seeds pine nuts
  • ½ oz. Parmesan cheese
  • 2 Tomatoes
  • ½ Garlic clove sliced

Shrimp base

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