SHRIMP AND DILL POT PIE
This is a decidedly more gourmet variation on the pot pie, featuring tender shrimp, sugar snap peas and mushrooms in a creamy white wine and dill sauce. Shingle flaky biscuit layers across the top to form a quick-cooking crust.
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes 6 servings
Ingredients:
2 tablespoons butter
4 ounces (about 1 1/2 cups) fresh mushrooms, quartered
3/4 cup chopped onion
1 1/2 pounds large shrimp, peeled and deveined
8 ounces (about 2 cups) sugar snap peas
1 1/2 cups half and half
1/4 cup dry white wine
1/4 cup flour
1 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 teaspoon salt
1 package (12 ounces) refrigerated flaky biscuits
Directions:
Preheat oven to 400°F.
Melt butter in a large skillet over medium heat.
Add mushrooms and onion; sauté 2 minutes.
Add shrimp and sugar snap peas; sauté until shrimp begins to turn pink, about 3-4 minutes.
Whisk together half and half, wine, flour, herbs and salt; add to skillet.
Bring just to a boil over medium heat, stirring constantly; simmer 2 minutes or until sauce thickens.
Pour into a 2-quart baking dish about 2 inches deep.
Separate each biscuit into 3 layers.
Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling.
Bake 11-13 minutes or until biscuit topping is golden brown.
Nutritional Information:
Per One Serving: About 453 Calories, Fat 21g, Protein 26g, Carbohydrates 40g, Cholesterol 118mg, Sodium 1067mg, Fiber 3g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/
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