shrimp potpies

1 T butter
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed

preheat oven to 400 degrees.

melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.

divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.