Shrimp pot pie with lemon dill crust
Shrimp pot pie with lemon dill crust recipe in the pie category
Recipe ingredients:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/3 cup white wine
- 2, 15 ounces, cans mixed vegetables, drained, reserve liquid from one can
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1, 16 ounces, package frozen, cooked, jumbo shrimp, peeled and deveined
- Topping:
- 1 egg, beaten
- 1/2 cup milk
- 1 cup baking mix
- 1 teaspoon dill weed
- 1 teaspoon fresh lemon zest
Recipe method:
- 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.
- Topping: In small bowl, combine egg and milk. Add baking mix, dill and lemon zest. Stir with fork until blended.
- Pour topping over shrimp and vegetable mixture.
- Bake for 30 to 40 minutes, or until heated through and crust is golden.
Tags: shrimp, pot, lemon, dill, crust, recipe, pie, recipes, cooking