Shrimp + Potato Bake
Source of Recipe
from flamingo times, wildduck publishing
List of Ingredients
Shrimp + Potato Bake
2 pounds peeled and quartered potatoes
water
1/4 cup milk
1 well beaten egg
2 tablespoons butter
1 teaspoon honey or Dijon style mustard
2 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh, or frozen, salad shrimp
1, 10 3/4 ounce can undiluted cream of shrimp soup
1, 8 3/4 ounce can drained whole kernel corn
Preheat the oven to 425 degrees F. You will need a 9 inch,
deep dish pie pan.
Cook the potatoes in just enough water to cover the potatoes.
Bring to a boil. Then lower heat and simmer for 20 minutes
or until fork tender. Drain the water. Use a hand masher to
mash the potatoes right in the pot. Then use an electric mixer
and whip until smooth.
Add the milk, egg, butter, mustard, chives, salt, and pepper
to the potatoes and beat until well blended and smooth.
Combine the shrimp and the soup in the pie pan and mix well.
Sprinkle the corn over top of the shrimp/soup mixture.
Spread the potato mixture on top of the corn.
Set the pie pan on a baking sheet and bake for 30 - 35 minutes,
or until the crust is golden and the ingredeints are heated through.
Slice like a pie and serve.Recipe
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