Big Bill's "King Neptune's Delight" Seafood PotPie
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|1 lb||jumbo lump crab (picked clean)|
|1 lb||bay scallops|
|1 lb||large shrimp (peeled and tails removed)|
|1 c||diced onion|
|1 c||diced celery|
|1 c||chopped portabello mushrooms|
|1 1/2 tsp||cajun seasoning|
|2 c||half & half|
|2 Tbsp||cooking sherry|
|2 Tbsp||all purpose flour|
|1/2 c||grated parmesan cheese|
|DROP BISCUIT TOPPING|
|1/2 c||yellow cornmeal|
|2 tsp||garlic powder|
|1/2 c||grated cheddar cheese|
|1 1/2 c||buttermilk|
Virginia Beach, VA (pop. 437,994)
Member Since Nov 2011
Unbelievable mixture of jumbo lump crab, scallops and jumbo shrimp in a delicious cream sauce made with sherry... Mmmmmmmm goodness, Oh, and that garlic cheddar biscuit topping cannot be BEAT!!!!
Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!