Louisiana-Style Shrimp Casserole

 

2

tablespoons butter or margarine

1

clove garlic, finely chopped

2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1/4

cup finely chopped celery

2

tablespoons Original Bisquick® mix

1

can (14.5 oz) diced tomatoes, undrained

1/4

teaspoon salt

1/4

teaspoon red pepper sauce

12

oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

3/4

cup Original Bisquick® mix

1/4

cup milk

1

egg

• 1 Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• 2 Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
• 3 In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
• 4 Bake 20 to 30 minutes or until crust is golden brown.