Recipe For Fish Pie
Delicious Shrimp Recipes for Christmas by Sophia Truman
These delicious shrimp recipes include two types of fish and mussels which will make them ideal for any special occasion and are especially suitable for the festive season.
Shrimp with Trout and Chestnut Mushrooms for 2
- 120g fresh uncooked shrimp (peeled)
- 2 rainbow trout fillets
- 2tbsp extra virgin olive oil
- 4 shallots finely chopped
- 2 cloves garlic finely chopped
- 250g chestnut mushrooms (preferably organic), sliced
- 20g fresh flat leaf parsley roughly chopped
Preheat the grill to high. Place the shrimp and trout fillets, skin side up on a backing tray. Drizzle with half of the oil and season well. Grill the fish for 5 or 6 minutes on one side only until cooked. Keep warm.
Meanwhile, heat the remaining oil n a non-stick frying pan, add the shallots and stir over a low heat for 1-2 minutes. Add the garlic and mushrooms and cook over a high heat for 3-4 minutes, stirring occasionally until soft. Add the chopped parsley. Season with salt and pepper. Serve the shrimp and trout and spoon the mushrooms over the top. A fantastic dish!
Shrimp and Haddock Pie for 4
- 4 haddock loins skinned (650g)
- 200g shrimp, fresh and peeled
- 350g four cheese cooking sauce (or any cheese sauce)
- 20g fresh chives chopped
- 450g mashed potato
- 2tbsp freshly grated parmesan cheese
Preheat the oven, gas mark 6 and cut the haddock into 5cm chunks. Place the haddock and the uncooked shrimp at the bottom of a large shallow ovenproof dish.
Stir the chives into the cheese sauce and pour over the shrimp and fish. Spoon the mash potato on top and flatten using a fork. Sprinkle with parmesan cheese and bake for 35 to 40 minutes or until the top is golden brown and the shrimp turn nice and pink without any transparency on the flesh. The pie should be piping hot! Serve with peas.
Shrimp and Mussels with Cider and Sage for 2
- 200g fresh unpeeled shrimp
- 20g unsalted butter
- 4 shallots finely chopped
- 300ml French cider
- 15g fresh sage finely chopped
- 200ml crème fraiche
Melt the butter in a large pan add the shallots and cook for 2 or 3 minutes. Pour in the cider then season with pepper only. Bring to the boil and simmer. Make sure it reduces by half.
Add the mussels and uncooked shrimp. Cover the pan and cook over a medium heat for 5 minutes (until the mussels are fully open and the shrimp turns pink). Discard of any mussels that remain closed. Spoon mussels and shrimp into a large bowl and keep warm.
Bring the cooking liquid back go the boil, add the sage and simmer until the liquid has reduced by a third. Whisk in the crème fraiche, return to the boil and pour over the shrimp and mussels. Serve before it goes cold with nice warm bread and butter.
This is one of my favorites shrimp recipes because the mussels add such a fantastic flavor to the dish! Accompany with a good bottle of Spanish dry white wine.
About the Author
Sophia Truman loves cooking especially when it comes to seafood. She likes to write about delicious shrimp recipes always giving out good tips and ideas for the best flavors!
Jamie Oliver – Fish Pie
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