Shellfish Pie
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A home-kitchen version of shellfish pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 lb. sea scallops
- 3/4 lb. large shrimp
- 1/2 lb. crabmeat
- 1/4 lb. cooked lobster, cut up
- 1/2 lb. butter
- 1/3 c. all-purpose flour
- 1 c. chopped onions
- 1 c. chopped celery
- 2 cloves garlic, minced
- 1 c. sherry
- 1 tsp. thyme leaves, crumbled
- 2 cubes or envelopes chicken bouillon
- 1/4 lb. mushrooms, sliced
- 1 sheet frozen puff pastry (half 17 1/4 oz. pkg.)
Method
In large skillet over high flame, bring 1 cup water to boil. Add scallops and shrimp and cook 3 to 5 minutes, just until scallops look opaque and shrimp turn pink.
Remove from heat; reserve 1 cup cooking liquid.
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