Curried Shellfish Pot Pie

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Servings: 8 Difficulty: Advanced
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A savory, aromatic seafood pie with flaky pastry and a rich curried cream sauce
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This Curried Shellfish Pot Pie is a luxurious comfort food that blends the warmth of Indian spices with the briny sweetness of fresh seafood. Tender lobster and shrimp nestle in a velvety sauce infused with ginger, garlic, and curry powder, balanced by a touch of dry sherry and lemon. The filling is studded with sweet peas, pearl onions, and earthy shiitake mushrooms for added texture and depth. Encased in golden, buttery puff pastry, it offers a delightful contrast between the crisp crust and the hot, savory interior. Perfect for a special dinner party or a cozy weekend meal, this dish feels elegant yet approachable. Serve it with a simple green salad to let the complex flavors of the pie shine through.

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Curried Shellfish Pot Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 621.5

Description

This Curried Shellfish Pot Pie is a luxurious comfort food that blends the warmth of Indian spices with the briny sweetness of fresh seafood. Tender lobster and shrimp nestle in a velvety sauce infused with ginger, garlic, and curry powder, balanced by a touch of dry sherry and lemon. The filling is studded with sweet peas, pearl onions, and earthy shiitake mushrooms for added texture and depth. Encased in golden, buttery puff pastry, it offers a delightful contrast between the crisp crust and the hot, savory interior. Perfect for a special dinner party or a cozy weekend meal, this dish feels elegant yet approachable. Serve it with a simple green salad to let the complex flavors of the pie shine through.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (220°C).
  2. Invert a 3-quart oval or rectangular casserole dish onto a piece of parchment paper and trace the shape, adding a 1-inch border all around for the pastry overhang. Cut out the template.
  3. In a large heavy skillet, melt 6 tablespoons of unsalted butter over medium-high heat until it foams.
  4. Whisk in 1/2 cup of unbleached all-purpose flour. Reduce heat to medium-low and cook, stirring constantly, until the roux is light cream-colored, about 2 minutes.
  5. Gradually whisk in 1 cup of clam broth, 3/4 cup of dry sherry, 1 cup of light cream (or milk), and 1 tablespoon of lemon juice.
  6. Increase heat to medium-high and bring the mixture to a boil, stirring constantly. Boil for 30 seconds until thickened, then remove from heat.
  7. Stir in 3 tablespoons of freshly grated ginger, 3 minced garlic cloves, 2 tablespoons of curry powder, 1/8 teaspoon of ground red pepper, salt, and freshly ground black pepper to taste.
  8. Let the sauce cool slightly, then fold in 1/2 cup chopped flat-leaf parsley, 1/2 lb chopped cooked lobster meat, 1 1/2 lb peeled and deveined shrimp, 3/4 lb blanched young carrots cut into 2-inch lengths, 4 oz sliced shiitake mushrooms, 1 cup toasted slivered almonds, 10 oz defrosted frozen peas, and 16 oz defrosted frozen pearl onions.
  9. Scrape the shellfish filling into the prepared casserole dish.
  10. On a lightly floured surface, roll out 1 lb of thawed all-butter puff pastry to a thickness of 1/4 inch.
  11. Cut the pastry using the paper template created earlier.
  12. Place the pastry over the casserole, pressing the edges down to seal. Cut a 1/2-inch air hole in the center.
  13. Decorate the top with any remaining pastry scraps cut into strips or shapes.
  14. Brush the pastry top with an egg wash (1 egg mixed with 1 tablespoon water).
  15. Create a steam vent by rolling a 3-inch strip of heavy aluminum foil around a wooden spoon handle, then inserting it gently into the center hole of the pastry. Remove the spoon, leaving the foil tube in place to prevent the crust from sagging.
  16. Place the casserole on a cookie sheet and bake in the preheated oven for 20 minutes.
  17. Reduce the oven temperature to 375°F (190°C) and continue baking for 20 to 25 minutes, or until the pastry is puffed and rich golden brown.
  18. Remove from the oven and let rest with the foil vent in place for 15 to 20 minutes before serving to allow the filling to set and prevent the crust from becoming soggy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 621.5kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 12.5g63%
Cholesterol 65.2mg22%
Sodium 767.0mg32%
Total Carbohydrate 86.5g29%
Dietary Fiber 5.5g22%
Sugars 4.5g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curried, shellfish, pot pie, lobster, shrimp, puff pastry, seafood, ginger, garlic, sherry, comfort food, dinner party, flaky crust, curry sauce, shiitake, pearl onions, peas, almonds
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