How to make it

  • Heat oven to 400 degrees F.
  • Melt butter in large skillet. Add garlic and cook over medium-high heat. Stir in wine and reserved liquid from mixed vegetables.
  • In small bowl, blend cornstarch with water. Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens. Remove from heat. Add vegetables and shrimp to skillet and stir to combine. Pour into a greased 2-quart casserole.
  • To make topping: In small bowl, combine egg and milk. Add baking mix, dill and lemon zest; stir with fork until blended. Pour topping over shrimp/vegetable mixture. Bake for 30 to 40 minutes, or until heated through and crust is golden.

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