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Recipe:
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Shrimp Pot Pie with Lemon Dill Crust - Shrimp
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Servings:
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4
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Ingredients:
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2 tablespoons butter
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1 clove garlic, minced
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1/3 cup white wine
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2 (15 ounce) cans mixed vegetables, drained; reserve liquid from one can
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2 tablespoons cornstarch
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2 tablespoons cold water
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1 lb. cooked, shrimp, peeled and deveined
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Topping
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1 egg, beaten
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1/2 cup milk
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1 cup baking mix
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1 teaspoon dill weed
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1 teaspoon fresh lemon zest
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Procedure:
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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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Difficulty (1-10):
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n/a
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Cooking (yes/no):
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Yes
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Country:
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n/a
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Speciality:
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n/a
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Rating:
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n/a
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Author:
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n/a
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Contributor:
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the chef
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Hits:
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Comments:
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Comments 0 | Rate Recipe
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