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    Curried Shrimp Potpie

    Source of Recipe


    Recipe Introduction

    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:
    calories: 400
    total fat: 15g
    cholesterol: 160mg
    sodium: 854mg
    carbohydrate: 42g
    protein: 26g

    You can find phyllo in the refrigerator section of the supermarket.




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