Easy Shrimp Pie Food

SEAFOOD POTPIE

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.

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

IMPOSSIBLY EASY SHRIMP PIE

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.

IMPOSSIBLY EASY SEAFOOD PIE

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.

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.

EASY SHRIMP SCAMPI

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. Lightly coat the shrimp in flour. In batches, saute shrimp in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.
• Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice, and chicken broth to the skillet. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower head to medium, add shrimp cook for 1 minute (until shrimp are heated). Sprinkle with parsley before serving.

EASY SHRIMP AND CRAB QUICHE

Steps:

• Preheat oven to 350 degrees.
• Unroll the crust into a 9 inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes.
• Bake for 15 minutes. Remove the pie crust and set aside.
• Combine the eggs, cream, and almond milk in a large bowl.
• Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes until the onions are translucent and fragrant.
• Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.
• Add in the lump crab, shrimp, and both of the cheeses. Stir to combine.
• Pour the egg and seafood filling over the pie crust.
• Bake for 20 minutes.
• Adjust the temperature to 300 degrees and bake an additional 15-30 minutes until the quiche has set. The edges should appear firm and there should be a slight jiggle in the center of the quiche. Add additional bake time if necessary.
• Allow the quiche to cool for at least 20 minutes prior to slicing. If you slice too soon it's likely to fall apart.

GARLIC BUTTER BAKED SHRIMP (SHRIMP DE JONGHE)

Steps:

• Preheat oven to 375˚F.
• Butter a 9x13 baking dish.
• Arrange shrimp in the baking dish in a single layer. Set aside.
• In a mixing bowl combine softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
• Spoon breadcrumb mixture over the shrimp.
• Bake for 22 to 25 minutes, or until top is golden brown.
• Sprinkle with parsley.
• Serve.

EASY SHRIMP PIE

Steps:

• Preheat oven to 400.
• Mix together first 5 ingredients, and place into 9" pie plate.
• Blend together last 5 ingredients in blender until smooth.
• Pour over mixture in pie plate and bake for 35-40 minutes.

SHRIMP QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
• Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
• Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

EASY SEAFOOD PIE

Steps:

• 1. Preheat oven to 400 degrees. Spray a 9x1 pie plate or a 9x9 square glass pan with cooking spray. Mix seafood, both cheeses, onion, pimentos and Old Bay in a small bowl. Pour into greased pan.
• 2. Mix remaining ingredients. Pour over seafood mixture.
• 3. Bake uncovered for approximately 40 minutes until golden brown and center is set.
• 4. If you want to make slices let pie cool 10-15 minutes before cutting. If you want it piping hot you can scoop onto plates.