Shrimp Pot Pie

(Annie served this corn and shrimp pot pie for her Diva day in 2008 - she thinks it may be an adaptation of a recipe from Martha's show but isn't sure of the date.)

SHRIMP POT PIE
Serves 6
this recipe is for individual servings made in heat proof bowls or ramekins, one 8 inch square baking dish can also be used (that's what I did) think I also doubled recipe

3 tabls unsalted butter
3 leeks, white part only, chopped
1 clove garlic minced
2 bay leaves
1/8 teas nutmeg
1/8 teas cayenne pepper
1 tablespoon all purpose flour, more for work surface
6 ears corn (about 6 cups kernels)
1 teas fresh thyme leaves
1 1/4 cups canned chicken stock
1 cup heavy cream (think I used fat free 1/2 & 1/2)
1 pound shrimp, peeled and deveined ( I used frozen pre-cooked)
salt and pepper
Cornmeal biscuit dough (recipe follows)

Heat oven to 450. Heat butter in large saucepan over med heat. Add leeks and garlic, cook stirring till translucent about 4 mins. Add bay leaves, nutmeg, cayenne, and flour. Cook stirring for 1 min. Add corn and thyme cook another minute. Stir in cream and stock. Cook till liquid is thickened and reduced by 2/3rds, 7-8 mins. Add shrimp, cook till pink. Remove from heat, discard bay leaves. season with salt and pepper.
On floured work surface roll out dough to 11 by 14 rectangle. Cut circles using bowl as guide. spoon corn mixture into bowls and place dough over each bowl. place bowls on baking sheet and bake till crust is golden brown and cooked through about 12 mins. serve

cornmeal biscuit dough
makes enough for 6 3 1/2 inch ramekins or one 8 inch square dish

1 1/2 cups all purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
2 teas baking powder
3/4 teas baking soda
3/4 teas salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
3/4 cup nonfat buttermilk, plus more for brushing dough


In bowl, whisk flour, cornmeal, baking powder and soda, salt and sugar.
Using your fingers or pastry cutter, cut butter into flour mixture. Using wooden spoon, stir in buttermilk until the dough holds together. Use immediately.