1 recipe pastry for a 9 inch double crust pie
1 medium shrimp, peeled and deveined
1 medium colander
1 medium onion, chopped
1 medium carrot, sliced into 1/2 inch rounds
2 tablespoons butter or margarine
1 teaspoon paprika
1/4 cup orange juice
1/2 teaspoon lemon juice
1/2 pound over cooked chicken, cubed
Place cooked shrimp, colander, onion, carrot, butter, paprika, orange juice and lemon juice in a small bowl. Fold over and seal. Chill overnight.
During the morning, melt butter in a saucepan and saute the chicken until well blended. Return skillet to medium heat and cook, stirring occasionally, until chicken is cooked through (no longer pink) and juices run clear, about 10 minutes.
Fold chicken into the custard mixture, then pour over shrimp and saucepan, coating well. Add orange juice, lemon juice, orange rind, lemon zest and chicken stock. Sprinkle with paprika and orange syrup. Tint remaining orange rind with lemon juice and add to saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
Reduce heat to medium and bring up slowly, stirring occasionally. Add chicken stock and pour over saucepan, mixing thoroughly. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Gradually add water to thickener mixture, stirring constantly.
Heat butter and heat to medium for baking. Remove from heat, pour over and spread prepared crusts. Chill overnight. Repeat the baking with the crab mixture. Freeze the crab mixture until serve.
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