Shrimp & Lobster Cheddar Bay Pot Pie

Ingredients

• 8 oz Shrimp (peeled, deveined, tail off)
• 8 oz Lobster Meat (cooked, cut into bite‑size pieces)
• 2 Tbsp Avocado Oil (high smoke point for sautéing)
• 1 tsp Kosher Salt (plus to taste)
• 0.5 tsp White Pepper (ground)
• 0.5 cup Red Bell Pepper (diced)
• 2 stalks Celery (diced, about 0.5 cup)
• 0.5 cup Yellow Onion (diced (about 1 small onion))
• 2 cloves Garlic (minced)
• 3 Tbsp Unsalted Butter (cut into cubes)
• 3 Tbsp All-Purpose Flour (for roux)
• 1 tsp Shrimp Bouillon Powder (dissolved in water)
• 1 cup Water (for bouillon)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.5 cup Heavy Cream (full‑fat for richness)
• 1 package Red Lobster Cheddar Bay Biscuit Mix (approx. 12 oz, follow box instructions for liquid ingredients)
• 2 Tbsp Melted Butter for Glaze (brush on top after baking)

Instructions

1. Season and Sauté Seafood

   Heat avocado oil in a skillet over medium‑high heat. Add the shrimp and lobster pieces, sprinkle with 1 tsp kosher salt and ½ tsp white pepper, and sauté until the seafood is about 80 % cooked through, roughly 3‑4 minutes. Transfer to a plate and set aside.

   Time: PT5M

2. Sauté Vegetables

   In the same skillet, add the butter. Once melted, add the diced red bell pepper, celery, onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

3. Create the Roux

   Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.

   Time: PT1M

4. Add Bouillon and Thicken

   Dissolve the shrimp bouillon powder in 1 cup of water, then pour into the skillet. Stir and bring to a gentle simmer; the sauce should thicken in about 3 minutes.

   Time: PT3M

5. Return Seafood and Season

   Add the partially cooked shrimp and lobster back to the pan. Season with the remaining ½ tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp smoked paprika, and a pinch of white pepper. Stir to combine.

   Time: PT1M

6. Finish the Sauce with Cream

   Pour in the heavy cream and stir until the sauce is glossy and thick enough to coat the back of a spoon, about 2 minutes.

   Time: PT2M

7. Assemble in Ramekins

   Divide the seafood filling among four ramekins, filling each about two‑thirds full.

   Time: PT2M

8. Add Cheddar Bay Biscuit Topping

   Sprinkle the Red Lobster Cheddar Bay Biscuit mix over the top of each ramekin, spreading it to the edges.

   Time: PT2M

9. Bake

   Place the ramekins on a baking sheet and bake in a pre‑heated oven at 375°F until the biscuit topping is golden brown and puffed, about 22 minutes.

   Time: PT22M

   Temperature: 375°F

10. Glaze and Serve

    Remove from oven, brush the tops with melted butter for extra shine, let rest 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g