Shrimp and Lobster Biscuit Pot Pie is a delightful twist on the classic comfort food. This dish combines the flavors of succulent shrimp and tender lobster with a creamy sauce, all topped with light and fluffy biscuits. Perfect for special occasions or a comforting weeknight dinner, this pot pie is sure to impress.
Why Make This Shrimp and Lobster Biscuit Pot Pie
This Shrimp and Lobster Biscuit Pot Pie is not just another seafood dish. It brings together bold flavors and comforting textures to create a memorable meal. The creamy filling is packed with fresh seafood that every bite bursts with flavor. The light, flaky biscuits on top offer a delightful contrast, making each mouthful satisfying. It’s an ideal dish for seafood lovers looking to elevate their dinner table. Plus, it’s a perfect way to celebrate special moments with family and friends.
How to Make Shrimp and Lobster Biscuit Pot Pie
Making this pot pie might seem like a daunting task, but it’s actually quite straightforward. You’ll start by preparing the creamy seafood filling in a skillet, allowing the flavors to meld beautifully. Then, whip up the biscuit dough, which comes together quickly and easily. Simply spoon the filling into a baking dish, drop dollops of the biscuit mixture on top, and pop it in the oven. The result? A bubbling, golden-brown masterpiece waiting to be devoured!
Ingredients:
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 stalk Celery, diced
- 2 tablespoons All-Purpose Flour
- 1.5 cups Seafood Stock
- 0.5 cup Heavy Cream
- 1 teaspoon Old Bay Seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 pound Raw Shrimp, peeled and deveined
- 0.5 pound Cooked Lobster Meat, chopped
- 1 tablespoon Fresh Parsley, chopped
- 1 teaspoon Baking Powder
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Salt (for biscuits)
- 2 tablespoons Cold Butter, grated
- 0.5 cup Sharp Cheddar Cheese, shredded
- 0.33 cup Whole Milk
- 1 tablespoon Chives or Parsley (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the minced garlic, chopped onion, and diced celery. Sauté until softened, about 5 minutes.
- Sprinkle flour over the vegetable mixture and cook for another minute.
- Gradually whisk in the seafood stock and heavy cream. Cook until thickened, about 5-7 minutes.
- Stir in Old Bay seasoning, salt, pepper, shrimp, and lobster. Cook until shrimp are pink and opaque, about 3-4 minutes. Remove from heat and stir in fresh parsley.
- In a mixing bowl, combine baking powder, garlic powder, and salt. Add cold grated butter, mixing until the mixture resembles coarse crumbs. Stir in cheddar cheese.
- Gradually pour in the milk until a soft dough forms. If too dry, add a tablespoon more milk.
- Spoon the seafood mixture into a baking dish. Drop spoonfuls of biscuit dough over the top.
- Bake for 25-30 minutes or until biscuits are golden brown. Let cool slightly before serving.
Nutritional Information
Each serving of Shrimp and Lobster Biscuit Pot Pie contains approximately:
- Calories: 550
- Total Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 160mg
- Sodium: 800mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 30g
Please note that the nutritional values may vary based on specific ingredients used and portion sizes.
How to Serve Shrimp and Lobster Biscuit Pot Pie
This pot pie is best served warm, right out of the oven. For a complete meal, you can pair it with a simple green salad or steamed vegetables. A light, citrusy white wine or sparkling water can complement the flavors beautifully. Consider garnishing individual portions with additional fresh parsley or chives for an extra pop of color.
How to Store Shrimp and Lobster Biscuit Pot Pie
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also freeze the pot pie before baking for up to 3 months. Just be sure to cover it tightly with plastic wrap and foil. When ready to bake, allow it to thaw in the fridge overnight and then bake as directed.
Expert Tips for Perfect Shrimp and Lobster Biscuit Pot Pie
- ** Seafood Selection:** Use fresh seafood if possible. If you can’t find lobster, feel free to substitute it with more shrimp or other seafood like scallops.
- Biscuit Texture: For fluffier biscuits, make sure to work quickly with the cold butter. The less you handle the dough, the lighter the biscuits will be.
- Spice Level: Adjust the Old Bay seasoning to your taste. If you prefer a little heat, consider adding a pinch of cayenne pepper.
Delicious Variations
- Vegetarian Option: Replace shrimp and lobster with a medley of vegetables like mushrooms, zucchini, and bell peppers. Ensure to use vegetable stock instead of seafood stock for the sauce.
- Cheese Lovers: Mix in other cheeses like Gruyère or mozzarella for a different flavor profile.
- Herbal Twist: Add fresh herbs such as thyme or dill for a fragrant layer of flavor.
Frequently Asked Questions
Can I use frozen shrimp and lobster?
Yes! Just ensure they are thawed completely before you cook them. This will help them cook evenly and maintain their flavor.What can I substitute for seafood stock?
You can use chicken stock or vegetable broth, but know it will alter the flavor slightly. Seafood stock provides the most authentic base for this dish.How do I prevent the biscuits from getting soggy?
To prevent sogginess, ensure the seafood filling is thickened well before layering the biscuit dough. A good simmer helps achieve the right consistency.
Conclusion
Shrimp and Lobster Biscuit Pot Pie is a crowd-pleaser that combines indulgent flavors with comforting textures. It’s perfect for family dinners or impressing guests at a gathering. With its creamy filling and fluffy biscuits, this dish is both satisfying and delicious. Try your hand at this simple yet impressive recipe today, and don’t forget to share your experience! Happy cooking!