Alright, let’s get this straight. We ain’t fancy here, so I’m gonna tell ya how to make this… this seafood pot pie thingy, the way I do it. No big words, just good eatin’.
First off, you gotta get your stuff together. We need shrimp, ya know, the kind you peel. And some crab meat, if you can find it. Don’t go breakin’ the bank, though. Fresh is good, but canned works too, I reckon. We ain’t tryin’ to impress the Queen, just fillin’ our bellies, right?
Now, the recipe, well, I don’t really use one. I just throw things in. But for you youngsters, I guess I can give ya a rough idea. Figure about a pound of them shrimps and half a pound of that crab stuff. That should be enough for, oh, I dunno, maybe four, maybe six people. Depends on how hungry they are, I guess.
- Shrimp: Get a pound, make sure it’s peeled and cleaned. Don’t want no crunchy bits in your pie, you hear?
- Crab Meat: Half a pound will do ya. Like I said, fresh or canned, whatever you can get your hands on.
Okay, next comes the fixin’s. You need some butter, the real stuff, if you can afford it. And some flour, to thicken things up. And milk, gotta have milk. Oh, and some veggies. I like to use onions and celery, ’cause that’s what I always got on hand. You can toss in some peas if you want, or carrots, whatever you like really. It’s your pie, ain’t it?
So, you melt that butter in a big pan, a big ol’ pot, whatever you got. Then you throw in your onions and celery and let ’em cook ’til they’re soft, not burnt, mind you. Just soft. Then you sprinkle in some flour, stir it all up good. That’s what they call a roux, I think. Fancy word for thickenin’ sauce. Pour in your milk slowly, stirrin’ all the while so it don’t get lumpy. Keep stirrin’ until it gets thick and creamy like.
Now, for the good stuff. Toss in your shrimp and crab meat. Let it simmer for a bit, just long enough to heat everything through. Don’t overcook them shrimps, or they’ll get tough and rubbery. And nobody wants tough, rubbery shrimp, that’s for sure.
Now, the crust. You can make your own, if you’re one of them fancy bakers. But store-bought works just fine for me. I ain’t got time to be fussin’ with dough. Get yourself two crusts, one for the bottom, one for the top.
Put that bottom crust in a pie dish. Pour in your seafood mix. Then cover it with the top crust. Pinch the edges together, so it don’t leak all over your oven. Cut some slits in the top to let the steam out. That’s important, otherwise your pie might explode and trust me, that ain’t fun to clean up.
Bake it in the oven, about 350 degrees, I reckon, for, oh, maybe half an hour, maybe a little longer. ‘Til the crust is golden brown and bubbly. You’ll know when it’s done, trust me. It’ll smell good enough to eat.
Let it cool down a bit before you cut into it. Burned tongues ain’t no fun, I tell ya. And there ya have it, seafood pot pie, my way. Simple, ain’t it? Now go on and make yourself some good food, ya hear? And don’t forget to share!
Prep time? Oh, I don’t know, maybe 20 minutes, give or take. Cooking time? Another half hour or so. Altogether? Less than an hour, I’d say. Easy peasy.
Some folks, they like to add cheese. Cheddar, they say. Me? I don’t bother. But you do what you like, it’s your kitchen. This whole thing shouldn’t scare you none. Just follow along, and you’ll have a tasty meal before ya know it.
And that’s all there is to it. Don’t go makin’ it harder than it needs to be. Good food, that’s all we’re after.
Tags: [Seafood Pot Pie, Shrimp, Crab, Easy Recipe, Dinner, Comfort Food, Pie, Seafood, Quick Meal]
