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Shrimp Pot Pie 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


  1. Heat oven to 400 degrees F.
  2. Melt butter in large skillet.
  3. Add garlic and cook over medium-high heat.
  4. Stir in wine and reserved liquid from mixed vegetables.
  5. In small bowl, blend cornstarch with water.
  6. Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens.
  7. Remove from heat. Add vegetables and shrimp to skillet and stir to combine.
  8. Pour into a greased 2-quart casserole.
  9. To make topping: In small bowl, combine egg and milk.
  10. Add baking mix, dill and lemon zest; stir with fork until blended.
  11. Pour topping over shrimp/vegetable mixture.
  12. Bake for 30 to 40 minutes, or until heated through and crust is golden.

Yield: 4 to 6 servings

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