Impossible Shrimp Pie Recipes

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.

Steps:

• Blend all the ingredients until well mixed.
• Pour into a 10" greased pie plate.
• Bake at 350°F for 1 hour or until centre feels firm.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine green onions, basil, oregano, shrimp and cheese. Blend well.
• Add in the remaining ingredients and mix well.
• Spray a 8x8 glass baking dish with cooking spray and pour ingredients from the bowl into baking dish.
• Bake uncovered for 30-35 minutes.
• Wait a few minutes to cool before cutting.
• Serve with a salad if you so choose. Enjoy !

Steps:

• BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
• Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
• To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.

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.

Steps:

• Blend all ingredients in a blender for a few seconds, until well mixed.
• Pour mixture into a 10" greased pie plate.
• Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
• Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.

Steps:

• Preheat oven to 400°F.
• Lightly grease large pie plate (10 inch).
• Mix crabmeat, cheeses and onion in pie plate.
• Mix remaining ingredients in blender until smooth (15 seconds on high).
• Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
• Let stand 5 minutes before cutting.