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SEAFOOD PIE 
Preheat oven 425.

2 tbsp. unsalted butter (1/2 stick)
3 tbsp. finely chopped shallots
1/3 c. dry sherry
2 tbsp. flour
2 c. whipping cream
1/4 tsp. paprika
Salt and pepper
1 egg yolk at room temp.
1/2 lb. raw shrimp
1/2 lb. lobster meat
1 lb. sliced mushrooms
1/2 lb. raw scallops (bay)
16 raw clams
1/2 lb. crab
1/2 lb. puffed pastry

1. Melt butter over medium heat and add finely chopped shallots and saute 3 minutes until tender.

2. Add sliced mushrooms and saute 3-5 minutes until soft.

3. Stir in sherry and cook until reduced by half.

4. Reduce heat to medium low and add flour and stir 3 minutes.

5. Blend in cream and paprika.

6. Increase heat and boil gently until sauce is thick.

7. Use 1/4 cup of sauce and whisk into yolk and then mix back into remaining sauce.

8. Salt and pepper to taste.

Prepare seafood:

9. Clean and devein shrimp.

10. Pat all fish dry and stir into sauce.

11. Put into baking dish.

12. Roll pastry 1/8 to 1/4 inch thick.

13. Pinch to dish and brush with beaten egg (glaze).

14. Cook 15 minutes until crust is golden brown.

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