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Curried Seafood Pie

Curried Seafood Pie
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by in Oct 2003
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Total Time: 60

Yield: 8 to 10 servings

You can substitute 1/2 pound of crab for the lobster in this recipe.

Curried Seafood Pie


  • 2 small lobster tails
  • 1 pound large shrimp
  • 1 tablespoon plus 6 tablespoons
  • unsalted butter
  • 1 pound bay scallops (if using large sea scallops, quarter them)
  • 1/2 cup flour
  • 1 8-ounce bottle clam juice
  • 1 cup dry sherry
  • 1 cup milk
  • 1 tablespoon lemon or lime juice
  • 3 tablespoons minced ginger
  • 3 large cloves garlic, finely minced
  • 1-1/2 tablespoons Madras curry powder
  • 1/4 teaspoon red pepper flakes
  • 2-1/2 teaspoons salt, or to taste
  • 3⁄4 cup chopped curly parsley
  • 1/2 pound baby carrots, quartered lengthwise
  • 8 ounces shiitake or Portobello mushrooms, stems removed, thickly sliced
  • 6 ounces frozen small green peas
  • 1/2 pound frozen pearl onions, defrosted
  • 1 cup sliced almonds, dry-toasted
  • 3⁄4 cup raisins
  • Vegetable cooking spray
  • 2 sheets Pepperidge Farm puff pastry
  • Egg wash: 1 whole egg beaten with 1 tablespoon water


Place lobster tails in a small saucepan with 1 inch water. Steam over high heat 2 minutes, or until shells are just pink. Remove from pan and allow to cool, then remove lobster from shells and coarsely chop. Set aside. Peel and devein shrimp; set aside.

Melt 1 tablespoon butter in a small skillet over medium-high heat and saut

Updated Thursday, January 13th, 2005

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