1. Clean and peel shrimp. Slice the fillets into 1-inch pieces. Season both, lightly with salt and pepper, cover and keep chilled until ready to use.
2. To make the roux, in a medium sauce pan, heat the four tablespoons of butter to medium heat. Once the butter melts, add the flour and whisk for a few minutes. Add the milk and chicken broth and continue whisking until well combined. When it comes to a simmer, add the green chiles, paprika, cilantro, 1/2 teaspoon pepper and just a pinch of salt. Keep at a low simmer, whisking often for the next 6 to 8 minutes until the sauce becomes thick. Taste for salt and set aside to cool.
3. In a medium skillet, heat 2 tablespoons of olive oil to medium heat. Add the carrots, poblanos, serrano, and onion. Cook for 3 to 4 minutes, add the garlic and cook for 1 more minute, add the corn or peas, if using, and just a pinch of salt and pepper. Remove from heat and let cool.
4. Add the potatoes to a pot, cover with just enough water to cover and season with 1 teaspoon salt. Bring to a boil and cook until fork tender. While the potatoes are still hot, press them through a potato ricer into a bowl. If you do not have a potato ricer, just whip the potatoes as if making mashed potatoes. Heat the milk and butter slightly, add to potatoes, add pinch of salt and pepper, garlic, and egg yolk.
5. Preheat oven to 375ºF. While oven is preheating, prepare your pies. You will need four oven safe dishes that can hold at least 2 1/2 cups. Ladle in about 1/3 cup of roux to each dish. Divide the seafood into four and add it to each dish, add sauteed veggies, another layer of roux, then top each with potato mixture and gently spread out to cover top. Transfer dishes to a baking pan and bake for 20 minutes. Remove from oven, adjust top shelf in oven and broil the pies for a few minutes until potato topping starts to brown. Remove from oven and let sit for at least 10 minutes. They will be extremely hot. Yields 4 servings.
Note: You could julienne and saute some extra carrots and poblano peppers to garnish the tops of the pies. Also, if you prefer to use fresh garlic for the potato topping, I would mince and toast it ahead of time, then mix it in.
If you want to, you could bake this pie in a 9x13 pan or smaller ramekins for appetizer size.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 700 (58%)|
|Amt Per Serving||% DV|
|Total Fat 77.8g||104 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 490.4mg||151 %|
|Sodium 614.3mg||21 %|
|Potassium 1424.5mg||37 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 26g|
|Protein 93.5g||134 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!