Ingredients

Prep time: 40 minutes
Cook time:  30 minutes 
Makes: 3 pies

  • 3 pie-crust doughs
  • 1 egg
  • 1-2 tbsp black sesame seeds
  • 2 tbsp fresh parsley minced

To season

  • 1 pk Rainforest extra-large Shrimp tail-on
  • 1 pk Rainforest Red Snapper Fillets
  • 2 tbsp Rainforest seafood seasoning
  • 1 tsp all-purpose seasoning
  • ¼ tsp black pepper
  • 1 tbsp oil (to sauté)

For the filling

  • 4 tbsp unsalted butter
  • 1 tbsp oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 tsp salt
  • 1 cup Moscato white wine
  • 2 cups heavy cream
  • 5 shredded garlic cloves
  • 2 tbsp thyme leaves
  • 1 tbsp all-purpose seasoning
  • 1 tsp smoked paprika
  • 1 cup diced scallion
  • 1 pack Rainforest mixed vegetables

Directions

  • Remove the tails from the shrimp and remove the skin from the snapper while frozen
  • Once the shrimp and fish are defrosted, slice the snapper into bite-sized pieces
  • Season both with the Rainforest seafood seasoning, all-purpose seasoning and black pepper
  • Set aside to marinate for 5 minutes and then sauté in oil until the shrimp and fish are just cooked (about 5-6 minutes). Set aside.
  • In another pan, add butter and oil. Once the butter is melted, add the celery, onion, and salt and cook until soft and fragrant
  • Deglaze the pan with white wine and allow it to reduce to a syrupy glaze
  • Add the heavy cream, shredded garlic, thyme leaves, smoked paprika and scallion
  • Over medium-low heat, stir to combine and let it thicken up for about 6 minutes
  • Run the mixed veg through some water to remove the ice and squeeze with a paper towel to remove as much water as possible before adding to the cream mixture
  • Lastly, stir in the cooked shrimp and snapper and set the entire thing aside to completely cool (this can also be done overnight and stored in the refrigerator until use the next day)
  • Preheat the oven to 450 degrees F
  • Place one piece of parchment paper on the counter and dust it with flour. Roll out the pie crust into a large rectangle.