Recipe For Cooking Deep Dish Shrimp Bake

Toaster Oven Pot Pies :: Seafood Pies

Deep Dish Shrimp Bake

2 lb. potatoes, peeled and qt.ed
1/4 C. milk
1 egg, beaten
2 Tbsp. butter
1 tea. Dijon mustard
2 tea. dried chives
1/2 tea. salt
1/4 tea. black pepper
1 lb. fresh or frozen salad shrimp
1 (10 3/4 oz.) can condensed cream of shrimp soup
1 (8 3/4 oz.) 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 med.-high heat. Boil for 15 min., or until fork-tender.

Drain the potatoes and place in a lrg. 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-in. 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 cookie sheet.

Bake for 30 to 35 min., or until heated through and the crust is golden. Slice and serve.