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Deep Dish Shrimp Bake


  • 2 pounds potatoes, peeled and quartered
  • 1/4 cup milk
  • 1 egg, beaten
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fresh or frozen salad shrimp
  • 1 (10 3/4 ounce) can condensed cream of shrimp soup
  • 1 (8 3/4 ounce) can whole-kernel corn, drained


  1. Heat the oven to 425 degrees F.
  2. Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.
  3. Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth.
  4. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.
  5. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well.
  6. Cover with an even layer of corn.
  7. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.
  8. Bake for 30 to 35 minutes, or until heated through and the crust is golden.
  9. Slice and serve.

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