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Shrimp Potpie With Fennel
- 3 tablespoons olive oil
- 2 leeks (white and light green parts), cut into half-moons
- 1 fennel bulb, cut into 1/2-inch pieces
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 pound kosher salt and black pepper
- 1/2 cup frozen peeled and deveined medium shrimp, thawed
- 1 fresh flat-leaf parsley, chopped
Directions:View on Real Simple
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