Best Neptunes Delight Recipes

Big Bill's

Provided by Bill Wentz

Time 1h15m

Number Of Ingredients 18

1 lb jumbo lump crab (picked clean)
1 lb bay scallops
1 lb large shrimp (peeled and tails removed)
1 c diced onion
1 c diced celery
1 c chopped portabello mushrooms
1 1/2 tsp cajun seasoning
2 c half & half
2 Tbsp cooking sherry
4 Tbsp butter
2 Tbsp all purpose flour
1/2 c grated parmesan cheese
DROP BISCUIT TOPPING
2 c bisquick
1/2 c yellow cornmeal
2 tsp garlic powder
1/2 c grated cheddar cheese
1 1/2 c buttermilk

Steps:

1. Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
2. In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
3. In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
4. Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!

Elegant Baked Seafood Neptune image

Provided by -------

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

6 large tomatoes
1/4 cup chopped green pepper
1/4 cup grated carrot
2 tablespoons minced onions
1/4 cup melted butter
1/4 cup flour
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
3/4 cup coarsely chopped shrimp or 1 (7 ounce) package frozen shelled shrimp
1 (8 ounce) package frozen king crab meat, flaked
1 cup coarsely chopped cooked lobster
3 tablespoons dry sherry (optional)
2 tablespoons chopped parsley
2 tablespoons fine breadcrumbs
1 tablespoon butter or 1 tablespoon margarine

Steps:

Cut 1/4-inch stem from each tomato.
Scoop out pulp to make a shallow cup; be sure to reserve pulp.
Saute green pepper, carrots and onion in 1/4 cup melted butter for about 5 minute.
Stir in the flour, salt, sugar, and pepper.
Add reserved pulp.
Cook and stir over medium heat until mixture thickens & boils.
Add seafood, sherry (optional), and parsley.
Pile into tomato cups.
Place in shallow baking pan.
Sprinkle with bread crumbs and dot with butter.
Bake at 375°F until thoroughly heated.