SEAFOOD POTPIES
You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.
SEAFOOD POT PIE
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
Provided by Manami
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE SEAFOOD:.
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:.
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 976.4, Fat 56.1, SaturatedFat 33.1, Cholesterol 360, Sodium 3041.4, Carbohydrate 72.4, Fiber 7.4, Sugar 9, Protein 46.3
BEST SEAFOOD POT PIE
Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food
Provided by SarasotaCook
Categories Savory Pies
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Shrimp -- Prepare your shrimp, scallops and vegetables.
- Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
- Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
- Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
- Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.
SHRIMP POT PIE
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
- Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.
SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
IMPOSSIBLY EASY SHRIMP PIE
Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 1/2 g
IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
- Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
SEAFOOD POT PIE
Break into the flaky puff pastry crust and you'll find a delectable pot pie filling packed with shrimp, imitation crabmeat and lots of vegetables. It's an impressive dish . . . and only you'll know how easy it is to make!
Provided by Allrecipes Member
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Spray a 12 x 8 x 2-inch shallow baking dish with cooking spray.
- Stir the soups, milk, hot sauce, vegetables, shrimp and crabmeat into the prepared dish.
- Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it on the baking dish. Crimp or roll the edges to seal it to the dish.
- Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 49.9 g, Cholesterol 150.9 mg, Fat 24 g, Fiber 6.9 g, Protein 31.5 g, SaturatedFat 6.5 g, Sodium 1503.6 mg, Sugar 2.9 g
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