0 recipes from contoocook and beyond


Crust: l-l/4 cups all purpose flour, l/4 tsp. salt, l/4 cup chilled
butter, cut into pieces, l/4 cup chilled solid vegetable shortening,
cut into pieces, 4 tbsps. (about) ice water.
Filing: l-l/2 tbsps. butter
3 shallots, minced
l/2 lb. med. uncooked shrimp, peeled,deveined
l/3 lb. bay scallops,
l cup cooked crabmeat
l cup whipping cream
l/2 cup milk
l/2 cup minced fresh parsley
3 large eggs
2 egg yolks
l/4 tsp. dried, crumbled tarragon
l tsp. grated lemon peel
l ssp. salt – l/4 tsp. pepper
l-l/4 cups packed grated Monterey Jack cheese (about 5 ozs.)
For crust; Combine flour & salt in processor. Add chilled butter and
shortening & blend. Mix in enough water to clump together. Chill.
Preheat oven 375. Roll out dough on floured surface to l5xl2″ rec-
tangle. Transfer dough to l2-7-l/2xl-l/2″ glass baking dish, press-
ing dough up sides. Trim & crimp edges. Freeze l5 mins. Line with
foil, fill with rice. Bake until sides are set, about l5 mins. Re-
move foil & rice & bake crust until golden,about l5 mins.more.
For filling: Preheat oven to 375. Melt butter in heavy large skillet
over med. heat. Add minced shallots & saute 3 mins. Add shrimp and
scallops & saute 2 mins. Mix in crabmeat. Transfer seafood mixture
to sieve & let drain. Whisk whipping cream, milk, parsley, whole
eggs, 2 egg yolks, tarragon, lemon peel, s&p in large bowl to blend.
Mix in seafood mixture & Monterey Jack cheese. Ladle filling into
crust. Bake until custard is set, about 45 mins. Cool 20 mins. Cut
into squares and serve.
(I think a 9xl3″ glass dish would work)
Serves 8.

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