Recipe for Deep Dish Shrimp Bake from the Meat Pies section.
Deep Dish Shrimp Bake2 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 Preheat the oven to 425 degrees F. 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. Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet. Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.
We hope you enjoy your freshly made Deep Dish Shrimp Bake. This recipe came from Meat Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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