Dorothy "Dolly" Furst of Red Lion beat out Lloyd Lerew to take the blue ribbon with her Seafood Pot Pie at the York Fair's Pot Pie contest sponsored by Shurfine Markets.
As the only two entrants, Furst and Lerew both walked away with ribbons and gift certificates to Shurfine Markets. Lerew entered the contest with his Sausage Pot Pie.
Seafood Pot Pie
6 tablespoons unsalted butter
2 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2-3 cloves of garlic, minced
4 tablespoons all purpose flour
1/4 cup clam juice
1 cup chicken broth
1 tablespoon of Old Bay or other seafood seasoning
2 medium potatoes, peeled and diced
1 1/2 cup half-and-half
Pinch of nutmeg
1/2 cup grated Monterey Jack cheese
1/2 cup grated Swiss or Gruyere Cheese
1/2 lb. small or medium shrimp, peeled and deveined
1/2 lb. lump crab meat, picked free of shell
1/2 cup (or 6-ounce tail) chopped cooked lobster meat.
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped cilantro
2 tablespoons fresh Italian flat leaf parsley, finely chopped
2 tablespoons unsalted butter
1/2 lb. diced asparagus ends and tips.
Kosher salt and freshly ground pepper (to taste)
2 tablespoons dry sherry
1 package frozen puff pastry
6 large shrimp and shredded cheddar cheese for garnish
Preheat oven to 375 degrees.
In a large skillet, melt 2 tablespoons butter and olive oil over medium heat. Add onion, celery and cook 6-8 minutes or until opaque and tender, stirring occasionally. Add in garlic and sauté for another minute. Stir in flour and cook for 2 minutes, stirring constantly. Stir in clam juice, chicken broth, seafood seasoning and diced potato and bring to a boil. Simmer until potato is almost tender and sauce begins to thicken.
Add in raw shrimp and cook for 1-2 minutes, until shrimp becomes opaque pink. Then add lump crab and lobster meat along with chives, cilantro, parsley and an additional 2 tablespoons butter. Add in half-and-half, nutmeg, cheeses and simmer on medium-low heat until it re-thickens. If not thick enough, add a little flour in a measuring cup with some water to make a 'pourable' paste and add to the sauce. Turn heat off and set aside.
In the meantime, steam off asparagus tips, drain and pour into creamed mixture. Add salt and pepper to taste. Add dry sherry and stir to incorporate. Using a slotted spoon, spoon mixture into 6 2-cup oven-proof bowls or a 9x13 casserole dish. Add liquid gravy as needed into casserole(s). Allow puff pastry to thaw. Cover casserole(s) with prepared puff pastry. Place bowl on baking sheet pan. Bake in 375 degrees for about 20 minutes.
Melt 2 tablespoons butter. Take out and brush the top with butter, sprinkle with shredded cheese and place a large shrimp on top. Place back in the oven for 5 additional minutes, until golden brown and cheese is melted.