Seafood Pot Pie
Description
Submitted by: Simon Pearce Restaurant
Ingredients
At a glance
Restaurant Recipes
Dinner Entree
Please note that this recipe is for large quantities and may need to be adjusted to suit smaller serving sizes.
4 lbs. Butter
4 lbs. Pearl Onions
4 lbs. Flour
2 Heads Celery, small dice
2 Tablespoons Minced Garlic
2 Cups Tomato Paste
1 Cup Old Bay Spice Mixture
6 large Bay Leaves
4 Gallons Boiling Shrimp Stock, Chicken Stock & Water
5 lbs. Crab Meat
10 lbs. Lobster Meat or 10 lbs. Bay Scallops
10 lbs. 250-300 Baby Shrimp
2 Cups Sherry Wine
1 Bunch Tarragon (finely chopped)
1/2 Gallon Heavy Cream
Puff Pastry
4 lbs. Butter
4 lbs. Pearl Onions
4 lbs. Flour
2 Heads Celery, small dice
2 Tablespoons Minced Garlic
2 Cups Tomato Paste
1 Cup Old Bay Spice Mixture
6 large Bay Leaves
4 Gallons Boiling Shrimp Stock, Chicken Stock & Water
5 lbs. Crab Meat
10 lbs. Lobster Meat or 10 lbs. Bay Scallops
10 lbs. 250-300 Baby Shrimp
2 Cups Sherry Wine
1 Bunch Tarragon (finely chopped)
1/2 Gallon Heavy Cream
Puff Pastry
Methods/steps
For the Pot Pie:
Add all ingredients to a large heavy bottomed pot and sweat out all the vegetables at a medium low temperature. When softened add flour. Combine flour with other ingredients to create a roux. Increase the heat to medium high, cooking the roux briefly.
In 1 gallon amounts, add boiling shrimp stock /chicken stock /water. When all are combined lower the heat and add crab meat, lobster meat or bay scallops, and baby shrimp
Combine and add sherry wine, tarragon & heavy cream. Remove from heat and adjust seasoning with salt and white pepper.
Right before serving add one bag of frozen peas, if done too soon the will not keep their vibrant color and appeal. To serve put 8 ounces into one of our shepherds pie crocks and top with a puff pastry round.
For the Puff Pastry:
Cut out round of puff pastry the size of the crocks. Place the puff rounds on a parchment line sheet tray. Brush the rounds with egg wash and season with sea salt. Bake the round in a 350-degree oven for 12 minutes or until golden brown and crispy.
Add all ingredients to a large heavy bottomed pot and sweat out all the vegetables at a medium low temperature. When softened add flour. Combine flour with other ingredients to create a roux. Increase the heat to medium high, cooking the roux briefly.
In 1 gallon amounts, add boiling shrimp stock /chicken stock /water. When all are combined lower the heat and add crab meat, lobster meat or bay scallops, and baby shrimp
Combine and add sherry wine, tarragon & heavy cream. Remove from heat and adjust seasoning with salt and white pepper.
Right before serving add one bag of frozen peas, if done too soon the will not keep their vibrant color and appeal. To serve put 8 ounces into one of our shepherds pie crocks and top with a puff pastry round.
For the Puff Pastry:
Cut out round of puff pastry the size of the crocks. Place the puff rounds on a parchment line sheet tray. Brush the rounds with egg wash and season with sea salt. Bake the round in a 350-degree oven for 12 minutes or until golden brown and crispy.
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