Thai Shrimp Pot Pies

Shrimp, all veggies and coconut come together in this delicious pot pie recipe made using Progresso® chicken broth – a tasty Thai dinner.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

16
wonton skins (about 3 1/4-inch square)
2
tablespoons butter, melted
1
tablespoon sesame seed
3/4
teaspoon salt
1
package (8 oz) sliced fresh baby portabella mushrooms
1
cup fresh snow pea pods, strings removed
1
red bell pepper, finely chopped
1
tablespoon grated gingerroot
2
cloves garlic, finely chopped
1
can (13.5 oz) coconut milk (not cream of coconut)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
7
tablespoons Gold Medal™ all-purpose flour
1
teaspoon red curry paste
1
lb uncooked medium shrimp, peeled (tail shells removed), deveined

  • 1 Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
  • 2 Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
  • 3 In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
11g,
11%
),
Sodium
670mg
670%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.