Shepherd Of The Sea

Sam Choy
By Sam Choy
Wednesday - April 19, 2006
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This week we welcome spring with the following seafood lover’s version of shepherd’s pie.


* 1/2 pound scallops
* 1 pound shrimp (about 10 pieces)
* 1/2 pound salmon
* 1/2 pound king crab meat (out of the shell)
* onion, minced
* garlic, minced
* green onions, minced
* paprika
* butter
* olive oil
* 1 1/2 cups cream or one can of reduced-fat condensed cream of mushroom soup (10.75 ounces)
* garlic mashed potatoes

Cut salmon into desired pieces. Salt and pepper the salmon, scallops and shrimp.

In a sauté pan, start the cream sauce by adding olive oil or butter to a pan. Add minced onions, garlic, green onions and cook until onions are translucent. Add cream and place on the side under low heat. Season the cream sauce with salt and pepper.

In a separate pan, sauté the scallops and shrimp in butter. Take out the shrimp when it is opaque. Add the salmon to the scallops and cook, but do not overcook. Line baking dishes with shrimp, add scallops and salmon chunks and top it off with the shredded crab.

After taking the seafood out of the sauté pan, add the cream sauce to deglaze the pan that the seafood was cooking in. Then add the finished cream sauce to the seafood in the baking dishes.

Fill a pastry bag with pre-made garlic mashed potatoes and decorate your creamy sauté seafood. Sprinkle the mashed potatoes with paprika and green onions. Broil in the oven just enough to brown the top of the mashed potatoes and serve warm.


* 2 cups all-purpose flour
* 1 teaspoon kosher salt
* 4 teaspoon baking powder
* 1/2 teaspoon cream of tartar
* 1 tablespoon sugar
* 1 stick unsalted butter, small dice
* 1 cup plus 2 tablespoon grated Cheddar cheese
* 2/3 cup buttermilk

Preheat oven to 400 degrees. In a large mixing bowl, combine dry ingredients such as the flour, salt, baking powder, cream of tartar and sugar. Add the butter and mix, and then add the grated Cheddar cheese. The dough should resemble coarse crumbs. Add the buttermilk and stir with a fork only until the dough follows your fork around the bowl. Dust the surface of your table with flour. Knead gently with hands, 10 or 12 times. Do not overmix the dough or your biscuits will become flat. Roll dough out to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or a empty Vienna sausage can, dip the biscuit cutter into flour, then cut straight down. Bake on a ungreased shiny baking sheet. Bake in oven at 400 degrees for about 30-35 minutes or until the biscuits are golden brown.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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