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How To make Curried Shellfish Pot Pie

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6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
- peeled and crushed 2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt Freshly ground black pepper 1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
- steamed or boiled - 5 minutes to loosen, - then removed and chopped 1 1/2 lb Large shrimp
- peeled and deveined 3/4 lb Young carrots; scraped,
- trimmed, cut into - 2-in lengths, blanched - for 2 minutes 4 oz Shiitake mushrooms
- stems removed - and cut into thick slices 1 c Slivered almonds; toasted
10 oz Frozen "petite" peas
- defrosted 16 oz Frozen pearl onions
- defrosted 1 lb All-butter puff pastry
- defrosted in the - refrigerator if frozen 1 Egg; mixed with
1 tb -Water, for egg wash
PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy.

How To make Curried Shellfish Pot Pie's Videos

Mini Seafood Pot Pies

Dive into these deliciously flaky seafood-filled pot pies from @ChefBillyParisi!

Swimming with Heinen's frozen scallops and shrimp that are sautéed in savory bacon fat, this recipe packs a medley of flavors in each individual ramekin.

Mini Seafood Pot Pies

Serves 6

Ingredients
5 strips Heinen's bacon, chopped
10 Heinen's frozen shrimp, peeled, deveined and large diced
1 cup Heinen's frozen bay scallops
1 Tbsp. Heinen's unsalted butter
1 bag Heinen’s frozen mixed vegetables
3 Tbsp. creamy sherry
2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 egg, whisked
Salt and pepper, to taste

Instructions
1. Preheat the oven to 425°F.
2. In a large pan over medium-high heat, cook the bacon until crisp. Set the bacon lardons aside.
3. Add the shrimp and scallops to the pan with the rendered bacon fat and sauté for 1 minute.
4. Remove the seafood and set aside.
5. Add the butter to the pan along with the mixed vegetables. Sauté for 2-3 minutes, then deglaze with the creamy sherry. Cook until almost all of the liquid has been absorbed.
6. Add the heavy cream and cook until it becomes very thick like alfredo sauce, about 7-10 minutes.
7. Add the cooked seafood and crispy bacon lardons back into the pan. Season with salt and pepper and and mix until combined.
8. Divide the filling between 6 6-oz. ramekins and set aside.
9. Cut out large circles of puff pastry using a round cutter. Place the rounds over the top of each ramekin.
10. Brush the tops of the puff pastry with the whisked egg, then bake at 425°F for 15-20 minutes or until well browned.
11. Serve.

Super Easy Fish Pie | Jamie Oliver - AD

This is a paid for Ad. This quick and delicious fish pie is full of flavour and lighter than traditional recipes. The usual white sauce is replaced with a colourful, fresh and zingy tomato salsa with a chilli kick. Topped with perfectly piped mash and cooked until golden, crispy and steaming hot. A winner of a family meal.

For more information on the Jamie Oliver bakeware featured in this video click here:

Links from the video:

Spicy Crab Cakes |
Steamed Mussels |
Family Fish Pie |
Pan-Seared Salmon | jamieol.com/PanSearedSalmon

For more nutrition info, click here:

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Salmon, Potato and Leek Pot Pie | FOOD | Great Home Ideas

Pot pies have always been popular, but usually with chicken as the main protein. Well, Ed’s here to tell you there’s a tastier and healthier alternative; salmon. Pair that with potato and leek and you’ve got a delicious family dinner perfect for the colder Autumn weather.

Welcome to Great Home Ideas, where you’ll find inspiring home makeovers, delicious recipes, quick & easy DIY projects, design & gardening ideas, plus hints, tips, how tos and advice on pets, health, tech and more. Check out our channel & subscribe to see more videos like this one every day of the week. Click here to subscribe:

Sunny Anderson's New Orleans Shrimp Pot Pie | Cooking for Real | Food Network

Sunny prepares a tasty shrimp pot pie that's easy for anyone!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Shrimp Pot Pie
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 4 servings

Ingredients

1 egg
1 tablespoon water
4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
Flour, for dusting
8 large (21 to 25) shrimp, shelled and deveined
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small carrot, diced
1 celery stalk, diced
6 mushrooms, sliced thin
2 sprigs fresh thyme
1/2 cup white wine
2 cups heavy cream
Salt and freshly ground white pepper
Special equipment: 3 and 4-inch metal ring

Directions

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.

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Sunny Anderson's New Orleans Shrimp Pot Pie | Cooking for Real | Food Network

Mary's curried pot pie two-ways | The Good Stuff with Mary Berg

It's cozy season, and Mary Berg spices things up with two variations of her hearty and delicious curried pot pie.

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How To Make Shrimp Pot Pie (The Ultimate Fall Comfort Food)

Hello! Thank you so much for watching. Feeling a little chilly? Looking for comfort food that'll make you feel cozy and warm? Then try this shrimp pot pie! It's the perfect dish to eat when the weather's cool and you want something hearty and comforting.

I'll show you how to make this delicious shrimp pot pie in this video. It's easy to follow, and you'll end up with a delightful dish that'll make you feel warm and fuzzy inside. Make this dish this fall and enjoy the warmth and comfort it brings!

This is the recipe that helped guide today's video: Classic Chicken Pot Pie Recipe - Pillsbury.com

Ingredients Used:
• Pie Crust 2 pack
• 1/3 cup unsalted butter
• 1/2 white onion
• 1/3 cup flour
• Dash of salt
• Dash of black pepper
• 1 & 3/4 cups shrimp stock (found in this video: How To Make Perfect Shrimp Stock for Étouffée)

• 1/2 cup milk
• 1.5 bags frozen mixed vegetables
• 24 oz bag of large shrimp
• 1 - 2 tablespoons Tony Chachere's Creole Seasoning

Directions:
1. Stock: In a large pot, add water (3 quarts), celery, green bell pepper, half-white onion, bay leaves, and shrimp shells. Heat to a boil, then simmer for at least 45 minutes. After the designated time, pour the contents through a strainer to separate the liquid from other ingredients.
2. Preheat oven to 425°. Vegetables and shrimp were set out to thaw. Shrimp was seasoned with creole seasoning before mixing with other ingredients
3. Pie Filling: Melt butter in a medium pan on medium heat. Then add onion and sauté for a few minutes. Next, add flour and mix. Followed by salt, pepper, stock, and milk. Once everything has mixed, thickened, and bubbled, add shrimp and mixed vegetables and heat for a few minutes.
4. Add filling to the bottom pie crust. Add top crust, seal, and cut vent holes in the top.
5. Warm in the oven for 30 minutes. Once the first 15 minutes are complete, remove the pan and cover the rim with aluminum foil to prevent burning, then place it back in the oven to finish cooking.

Please enjoy the video, and I hope you have a wonderful day!

- Music: Take It Easy - Bad Snacks Support by RFM - NCM:
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