I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter :) Good stuff! And don't forget your King Cake!
Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings
What you'll need:
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.
Cost:
butter - $1.75/pound
garlic cloves - $1.12
frozen mixed vegetables - $2.12
celery - $0.99
biscuit mix - $3.00
diced tomatoes - $0.89
1/2 lb 30/40 shrimp - $2.50
milk - $3.99/gallon
eggs - $1.09/ dozen
Total - $10.67
What you'll need:
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.
Cost:
butter - $1.75/pound
garlic cloves - $1.12
frozen mixed vegetables - $2.12
celery - $0.99
biscuit mix - $3.00
diced tomatoes - $0.89
1/2 lb 30/40 shrimp - $2.50
milk - $3.99/gallon
eggs - $1.09/ dozen
Total - $10.67
Hi,
ReplyDeleteWow..Your posting is very interesting...Keep writing..