Shrimp Primavera Pot Pie

Shrimp Primavera Pot Pie

This was my first adventure in cooking seafood at home.  I’m sure Sam’s first thought on this matter was, “Hmm… I don’t know.  I’ll either wind up in the Emergency Department with food poisoning or it’ll taste weird.”  You know, the thought you have when you see seafood at a non-seafood restaurant buffet.

It was an adventure just looking in the seafood section of the grocery store.  I looked at all the shrimp options: peeled, unpeeled, tailed, de-tailed, vein-in, deveined, medium, large, jumbo.  I tried to find the exact kind the recipe called for, but they were out.  Therefore, I had to detail my shrimp.  I didn’t Google this predicament, instead I put them in a medium bowl with hot water for a few seconds and then the tail pulled right off!

Shrimp Mixture


1 can (10 3/4 oz) condensed cream of shrimp soup, undiluted

1 package (12 ounces) frozen peeled and uncooked medium shrimp (I couldn’t find just 12 ounces, so I have 4 ounces left over in my freezer.  Maybe I’ll make some shrimp dip.  I’ll have to find a recipe for

2 packages (1 pound each) frozen mixed vegetables, such as green beans, potatoes, onions, and red peppers thawed and drained (I don’t understand why they tell you to get frozen and then ask to thaw it.  Please. I got 2 (15 oz each) cans of Veg All, drained).

1 teaspoon dried dill weed

1/4 teaspoon salt

1/4 teaspoon black pepper

1 package (11 oz) refrigerated soft breadstick dough

Pre-Oven Pot Pie


  1. Preheat oven to 400 degrees.
  2. Heat soup in large ovenproof skillet over medium-high heat, 1 minute.
  3. Add shrimp; cook and stir for 3 minutes or until shrimp begin to thaw. Stir in vegetables, dill, salt, and pepper; mix well.  Reduce heat to medium-low; cook and stir for 3 minutes.
  4. Unwrap breadstick dough and separate into 8 strips. Twist strips, cutting to fit skillet.  Arrange attractively over shrimp mixture (Attractively, or just edible.  It’s bread. It will be delicious either way).  Press ends of dough lightly to edges of skillet to secure.  Bake 18 minutes or until crust is golden brown and shrimp mixture is bubbly.

Learning To Cook For Two Shrimp Pot Pie


Recipe Book:  Favorite Brand Name Best-Loved Casseroles

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