Step 6 After the soup has simmered for 20 minutes, add the chicken, peas, and onions. Except I didn’t want regular clam chowder, I wanted a SMOKY seafood chowder. Try these: Cauliflower Broccoli Soup, Get Well Soup with Onion and Garlic, Vegetarian French Onion Soup. Hi, I'm Sarah! Required fields are marked *. Worcestershire sauce Fresh chopped parsley for color 2/3 c. half & half. Want more SOUP recipes? Simmer butter, crayfish, onions, garlic ... to cool. Follow along to join me on my next adventure-- in food or on the road. How to make swiss roll cake / Basic roll cake Recipe / Easy roll cake - Duration: 8:37. 쿠킹씨 Cooking See 18,637,121 views Secure the edges with water. To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes. Stir in the soup, milk and cheese. This one looks super comforting and I bet tastes even better! Set the bowls on a baking sheet, and bake for about 20 minutes, or until the pastry is golden. Roll puff pastry dough out onto the included parchment paper. Add the mushrooms and cook until tender, stirring occasionally. Enjoy this seafood pot pie while it’s piping hot, and then use any leftover puff pastry to make some Salmon Wellington! Shrimp Newburg in Puff Pastry Shells is an easy, but elegant entrée for your next dinner party. Have a unique twist on this recipe or comment you’d like share? Roll out puff pastry to 1/4 inch thick. Bring chicken stock to boil, and add pepper and salt, then add sea cucumber. If you want to use salmon, you can– but make sure that it’s hot-smoked salmon (it’ll look plump, like a cooked fillet), and not lox. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 1 tablespoon Chopped fresh parsley Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Heat puff pastries as on package directions. Bring pastry to room temperature. Finely chop the leeks, mince the garlic and tarragon, then set … Serve immediately. 6. Heat the oven to 375°F. I love this chowder with smoked herring (or kipper snacks), but it’s also delicious with smoked oysters and smoked trout. If you prefer, you can also find smoked trout in the refrigerated seafood section. The puff pastry may become soggy as it sits in the fridge, but the soup will still be delicious. Your email address will not be published. Cut a portion of the puff pastry. We won’t use the parchment paper in the oven for this recipe– but it makes a perfect work surface for laying out and cutting the dough! Place Shells about 2 inches apart on baking sheet. Combine with last 5 ingredients, heat gently until shrimp is cooked, pink. Always bake Puff Pastry Shells in a preheated 425° F oven. For these seafood pot pies, I used my favorite puff pastry– Wewalka’s European-style FRESH (not frozen) puff pastry. Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions. 4.75/5 Lobster and shrimp bisque in puff pastry $13 A 15-minute wait as expected for a bisque in puff pastry. 7. Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days. Cook and stir until the cheese is melted. Seal with vanilla puff pastry, and bake at 180° for 10 minutes. Enter your email address and press SUBMIT. I’ve never made one at home and now am motivated to do so with your addition of the puff pastry top. Flour and ... sides. Add the celery, and cook for about 2 minutes. A flakier, more delicate solution. And so, as the winter winds began to whip through the nearby trees, and the sky turned grey (and stayed that way)– it was time to conquer the savory pot pie myself. It is equally elegant for your Mardi Gras feast. The filling for this pie is made with clams and smoked fish. DIRECTIONS Cook scallops in boiling salted water for 7-10 minutes and drain. It doesn't need any fancy presentation. I usually cut out a large piece of dough around the bowl, and then trim it with a paring knife. Dice sea cucumbers and bring to boil. Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. 4. There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. Next, press the bowl into the dough to make an indentation, and cut then around it. Finally, you’ll scoop the already-cooked seafood pot pie filling into the bowl, push the dough down along the edges of the bowl, and bake until the puff pastry is golden and flaky. 1 pkg. Check the canned fish aisle. Preheat oven to 450 degrees F. Divide soup into six 8 ounce soup cups or bowls. Add seafood/mushroom mixture back to pan and cook on low until heated through. 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