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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
Heat 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.
Yield: 4 to 6 servings
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