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Curried Shellfish Pot Pie Recipe

Curried Shellfish Pot Pie recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Curried Shellfish Pot Pie recipe  PDF


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 mi ed 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 wa ed 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 mi ture 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 mi ture 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.

Curried Shellfish Pot Pie recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
898 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Curried Shellfish Pot Pie recipe  PDF   Tilapia recipes RSS   New

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