Impossibly Easy Shrimp Pie

Brunch? Marry shrimp and Swiss in a delicious impossibly easy bake. MORE+ LESS-

By Betty Crocker Kitchens

October 2, 2013

1 1/4

cups frozen cooked salad shrimp (6 oz), thawed, drained

medium green onions, sliced (1/4 cup)

1/2

teaspoon dried basil leaves

cup shredded Swiss cheese (4 oz)

3/4

cup Original Bisquick™ mix

1 1/4

cups milk

1/2

teaspoon salt

1/4

teaspoon pepper

eggs

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1

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
2

In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3

Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Use 2 tablespoons of thinly sliced fresh basil leaves in place of the dried.
Make this a company meal by serving with a salad of romaine lettuce, ripe olives and marinated artichoke hearts.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.