Superfast Seafood Pie

 Comfort food season is coming to a close, so I wanted to share this one before the weather turns hot. 
In less than an hour, you can have a seafood pie every bit as good as restaurants make.

1.  Pie crust
2. Can of diced potatoes, drained
3. Scallops
4. Cream of Shrimp condensed soup
5. Can of crabmeat, drained


Saute scallops until they are firm and lightly browned, about 10 minutes on med-hi.

Press bottom crust firmly into pie plate.
Fill with potatoes, scallops, and crabmeat.
Pour soup in even layer - use as-is from can, do not dilute with milk.
Spread top crust and crimp edges.

Bake at 350 for 20 minutes.  Cover crust edge with foil and bake another 15 minutes.  Serve hot.

Other combinations are possible - you can use Cream of Potato if you don't like shrimp; you can saute other seafood or fish instead of scallops.  There are lots of ways to customize and still get a nice mix of flavors.  You can add spices, such as thyme, marjoram, saffron; I put a sprinkle of Old Bay seasoning on the scallops.

Easy 4-Step Baked Stuffed Shrimp!

 Step 1:
 Remove tails from 2 pounds defrosted shrimp.

 Step 2: 
Spread shrimp in greased baking dish.

Step 3:
Prepare Stuffing - 

 1/4 c. white wine
  1 tsp lemon juice
  4 tbsp melted butter
  1 c. breadcrumbs
  1/2 tsp parsley
  1/4 c. parmesan cheese

Mix all ingredients, sprinkle over shrimp.

Step 4:
Bake 30 minutes at 350, until bubbling and golden.


Serves 4.


This recipe is great when I have last-minute dinner guests because I can easily double the amounts with a bigger baking dish.



Variation: try adding mushrooms or chunks of celery with the shrimp.  

Flaming Fish!

Cooking seafood on the grill is a new experience for me. Thanks to my mom for being a willing testing participant!

It turns out that the biggest problem with grilling shellfish is that the little buggers want to stick to everything.  Metal grill baskets are quite helpful when grilling small things, but they must be sprayed with non-stick spray or you can coat the food with olive oil. 

I marinated these with lemon juice, black and green pepper, and olive oil, and then just dumped them into the basket.

I prefer the solid metal basket for small pieces like the shrimp and scallops in these photos, and the wire griller for bigger flat things like fish fillets.  The wire ones work great for anything that is difficult to flip, or if you are cooking over an open fire. You can even do toast, or my camping favorite - Pop-Tarts :)


Bobby Flay Nonstick Grill Basket

You can also do shellfish on small wooden skewers, but I lack the patience to skewer 100 shrimp so I chose the basket instead. 

Both the shrimp and the scallops took about 15 minutes on high heat.