Good Monday to y’all. This is an especially good Monday for me, because I have the day off! I’m looking forward to doing things at a slower pace today. That’s kinda nice every once in a while, ya know? Anyway, the Duke and I just got back from Tuscaloosa last night. We watched the Tide barely fend off Tennessee. I really thought he may have a heart attack, right there in the middle of the stadium. Luckily, Mount Cody was able to block Tennessee’s field goal attempt. We had a ton of fun, but it’s good to be home.
For today’s My Girl, Paula! challenge, we could pick any Paula recipe we wanted. I’d been eyeing a Seafood Pot Pie recipe of hers, and my Granny’s 84th birthday dinner proved to be the perfect time to make it. This casserole is really simple and is quite the looker! It’s also fairly light for containing half and half. The phyllo on top makes such a pretty presentation. My dinner guests were definitely impressed. Another great thing about this dish is its versatility. I made it with fresh shrimp and scallops, but you could easily use crab, oysters or even chicken with the same delicious results. I recommend you make this soon! Served alongside some bubbly, this pretty pie would be perfect for your Christmas party.
Seafood Pot Pie
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 1 cup minced celery
- 1 cup sliced fresh mushrooms
- 2 tbsp. all purpose flour
- 2 cups half-and-half
- 1 ½ tsp. Creole seasoning
- 2 tbsp. dry sherry
- ½ cup grated Parmesan cheese
- 2 pounds fresh shrimp, peeled and deveined
- 1 pound fresh bay scallops
- 10 sheets frozen phyllo dough, thawed
- 3 tbsp. butter, melted
Instructions
- Preheat oven to 350. Spray a 2 1/2 –quart baking dish with non-stick cooking spray and place on a jelly roll pan. Set aside.
- In a large skillet or Dutch oven, melt ¼ cup butter over medium heat. Add onion, celery and mushrooms and cook for 6-8 minutes, or until vegetables are tender, stirring occasionally.
- Stir in flour and cook for 2 minutes, stirring constantly. Stir in half-and-half, and cook for 5 minutes, or until thickened. Stir in Creole seasoning, sherry and cheese.
- Remove from heat and add shrimp and scallops. Spoon into prepared dish.
- Brush 1 sheet of phyllo dough with melted butter. Carefully place phyllo sheet over seafood mixture, letting edges extend over baking dish. Brush second sheet of phyllo with butter and place crosswise over first sheet. Repeat layers with remaining phyllo dough. Make three slits in the center of top sheet of phyllo to allow steam to escape.
- Bake for 25 minutes, or until golden brown. Serve immediately.
Serves 6-8
I hope you have a fabulous week. I’ll see you back on Thursday with another tasty recipe. Don’t forget to Share and Save your favorite recipes!The Duchess
Ohmigosh this looks incredible….I love pot pie and just made a chicken pot pie this weekend. This almost reminds me of seafood soup in a bread bowl – it looks great. I will definitely be trying this recipe!
Jessica-this was amazingly easy and so delicious! You’ve got to try it soon.
Sounds like a great pot pie! Happy Birthday to your Grandma. I bet she loved the recipe!
That’s beautiful! It looks very tasty, too. Glad you liked it. My husband loves seafood. Going to have to try this one.
WOW! This looks simply divine! I love the idea of using some phyllo dough – I’m sure it just melts in the mouth
I can’t wait to give it a try. You know how much I love Ms. Paula.
~Camberley