Shrimp Pot Pie with Lemon Dill Crust

Shrimp Pot Pie with Lemon Dill Crust


Shrimp Pot Pied with Lemon Dill Crust

Shrimp Pot Pied with Lemon Dill Crust

2 tablespoons butter

1 clove garlic, minced

1/3 cup white wine

2 (15 ounce) cans mixed vegetables, drained; reserve liquid from one can

2 tablespoons cornstarch

2 tablespoons cold water

1 (16 ounce) package frozen, cooked, jumbo

shrimp, peeled and deveined



1 egg, beaten

1/2 cup milk

1 cup baking mix

1 teaspoon dill weed

1 teaspoon fresh lemon zest



Preheat oven to 400 degrees F.

Melt butter in large skillet.

Add garlic and cook over medium-high heat.

Stir in wine and reserved liquid from mixed vegetables.

In small bowl, blend cornstarch with water.

Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens.

Remove from heat.

Add vegetables and shrimp to skillet and stir to combine.

Pour into a greased 2-quart casserole.

To make topping: In small bowl, combine egg and milk.

Add baking mix, dill and lemon zest; stir with fork until blended.

Pour topping over shrimp/vegetable mixture.

Bake for 30 to 40 minutes, or until heated through and crust is golden.


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Serves 4 to 6.

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