Creek Shrimp Pot Pie with Tarragon Shrimp Bisque and Flaky Crust
Source: Peninsula Grill
Makes 4 pot pies

1 Tablespoon olive oil
20 small pearl onions, peeled
8 whole baby carrots
2 Tablespoons unsalted butter
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 cup sliced baby carrots, diagonally cut in ¼-inch slices
1/4 teaspoon finely minced garlic
2 Tablespoons all-purpose flour
1 1/2 cups hot Shrimp Stock
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh tarragon
Kosher salt
Freshly ground black pepper
1/4 cup heavy whipping cream
1/2 cup sweet green peas, fresh or frozen
4 sprigs fresh thyme
1/2 pound small fresh creek shrimp, peeled and deveined
Homemade puff pastry dough or 1 package Pepperidge Farm or other sheets of frozen puff pastry dough, thawed in refrigerator (If you use Pepperidge Farm, you will only need 1 sheet for 4 pot pies. Keep the second sheet frozen to use later.)
Egg wash made from 1 egg, beaten lightly
Four 8-ounce ramekins sprayed with non-stick baking spray
1 baking sheet with sides

Preheat the oven to 375F.

Heat a large saute pan over medium-high heat until smoking. Add the olive oil, pearl onions, and whole baby carrots, and shake the pan to coat the onions and carrots with oil. Immediately place the pan in the oven.

Shaking the pan every 2 minutes, roast the onions and carrots for about 5 minutes, or until they have begun to brown and become slightly tender. Remove from the oven and set aside 4 of the pearl onions and all of the whole baby carrots for the garnish.

In a medium nonreactive saucepan, heat the butter over medium heat until foaming. Add the diced onion, celery, carrots, and garlic. Saute for 1 to 2 minutes, or until the onions and celery are soft. Add the flour and stir for 2 minutes. Whisk in the hot shrimp stock, being careful to not leave lumps, and bring to a boil.

Add the thyme, tarragon, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the cream and simmer for 5 to 8 minutes, stirring occasionally, to cook the flour enough to remove its raw taste. Remove from the heat and add the peas.

Raise the oven temperature to 450F. Place the ramekins on the baking sheet.

Lightly sprinkle the shrimp with kosher salt and freshly ground black pepper. Divide the shrimp and pearl onions between the ramekins. Ladle the bisque over them, being sure that each ramekin gets carrots and peas. Stir each ramekin so that the shrimp will be evenly distributed in the bisque.

Roll out the puff pastry 1/8-inch thick. Let set for 5 minutes.

Cut 4 circles of dough that are 3/4-inch larger than the ramekins. Using a 1/2-inch round cutter, make a hole in the back third of each of the 4 circles of dough. Brush the circles with egg wash, and place them over the ramekins, egg wash-side down. Press the overlapping dough down on the outside of the ramekins. Brush sides and tops with egg wash.

Place the ramekins on the baking sheet and bake the pot pies for 10 to 12 minutes, or until their crusts are golden brown.

While the pot pies are baking, heat the 4 pearl onions and 8 whole carrots.

When the pot pies are done, place 1 pearl onion, 2 roasted carrots, and a sprig of thyme coming out of the hole in the crust in each pot pie. Serve immediately.

Advance Preparation Tip:
You may prepare the shrimp stock ahead and reheat it to make the bisque, but the bisque will be best if made on the day you are serving the pot pies. When ready to assemble and bake the pot pies, heat the bisque with the peas and carrots and follow the directions to assemble.