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Seafood Shepard’s Pie

One half pound Scallops (1/2 pound)
1 pound of Shrimp (about 10 pieces)
One half pound Salmon (1/2 pound)
One half pound King Crab Meat, out of the shell (1/2 pound)
Onion, minced
Garlic, minced
Green onions, minced
Paprika
Butter
Olive Oil
One and a half cup Cream ( 1 ½ cup) or one can of reduced fat condensed cream of mushroom soup (10.75 oz.)
Garlic Mash Potato

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

In a sauté pan, start your creams sauce by adding olive oil or butter to your 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 over cook. Line your baking dishes with shrimp, add scallops and salmon chunks and top it off with the shredded crab legs.

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 mash potatoes and decorate your creamy sauté seafood. Sprinkle the mash potatoes with paprika & green onions. Broil in the oven just enough to brown the top of the mash potatoes and serve warm. 

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Sam’s Buttermilk Biscuits

2 cups all purpose flour
1 teaspoon kosher salt
4 teaspoon baking powder
One half teaspoon cream of tartar (1/2 teaspoon)
1 tablespoon sugar
1 stick unsalted butter, small dice
1 cup plus 2 tablespoon grated cheddar cheese
Two thirds cup buttermilk (2/3 cup)
Two and a half inch biscuit cutter (2 ½ inch) or a empty vienna sausage can

Preheat oven to 400 degrees.

In a large mixing bowl, combine dry ingredients such as the flour, salt, baking powder, cream of tartar, 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 hand 10 or 12 strokes. Do not over mix the dough or your biscuits will become flat. Roll dough out to one half inch thick (1/2 inch) 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.