Curried Shrimp Potpie
Source of Recipe
Makes 4 servings
Start to Finish: 30 minutes
List of Ingredients
4 tablespoons butter or margarine, divided
6 sheets phyllo dough, cut into 12x7-inch pieces
1 bag (12 oz.) frozen, peeled medium shrimp, thawed
2 teaspoons curry powder
1 teaspoon ground cumin
1 medium onion, sliced thin
1 clove garlic, sliced thin
1 tablespoon all-purpose flour
1 cup small cauliflower florets
1 cup chickpeas (garbanzo beans), drained and rinsed
1/2 cup frozen green peas, thawed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chicken broth
Heat oven to 425 degree F. Melt 2 tablespoons of the butter in microwaveproof cup on 100 percent power (High) 1 minute. Lightly brush a large cookie sheet with butter. Brush each phyllo sheet with remaining butter and stack evenly on cookie sheet to form crust. With sharp knife, cut a 4-inch "x"in center of crust. Fold back cut phyllo one layer at a time onto uncut area to form opening in center. Bake 4 minutes or until golden. Transfer to wire rack.
Meanwhile, place shrimp in shallow microwaveproof 12x7-inch casserole; cover with wax paper. Microwave on 100 percent power (High) 3 minutes or until shrimp is opaque, stirring once. Drain shrimp in colander. In same casserole melt remaining 2 tablespoons butter with the curry and cumin, uncovered, 1 minute. Stir in onion, garlic, and flour. Microwave 1 minute. Stir in chicken broth, then add cauliflower. Cover and microwave 4 minutes, stirring once, until cauliflower is just tender. Stir in drained shrimp, chickpeas, peas, salt, and pepper. Microwave, covered, 2 minutes more or until hot. Top casserole with crust and serve immediately. Makes 4 servings.
Nutrition facts per serving:
total fat: 15g
You can find phyllo in the refrigerator section of the supermarket.