Shrimp Pot Pies With Oyster Cracker Topping

Ingredients

• 1 tablespoon butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 2 garlic cloves, minced
• 2 tablespoons brandy
• 1/2 cup half-and-half
• 3 tablespoons tomato paste

• 2 (8 ounce) bottles clam juice
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 lb cooked shrimp, chopped (about 1 1/2 cups)
• cooking spray
• 1 cup oyster crackers, coarsely crushed

Directions

1. 1

   Preheat oven to 400°.

2. 2

   Melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes or until tender.

3. 3

   Add brandy; cook 30 seconds.

4. 4

   Stir in half-and-half, tomato paste, and clam juice; bring to a boil. Cook 4 minutes, stirring occasionally.

5. 5

   Combine cornstarch and 1 tablespoon water. Add cornstarch mixture, parsley, salt, pepper, and shrimp to pan; cook 1 minute, stirring constantly.

6. 6

   Divide the shrimp mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Top each serving with 1/4 cup cracker crumbs.

7. 7

   Arrange ramekins on a baking sheet. Bake at 400° for 10 minutes or until bubbly and lightly browned.