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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.
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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.
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3
In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
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4
Bake 20 to 30 minutes or until crust is golden brown.
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