Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted

  2. 1 package (12 ounces) frozen medium raw shrimp, peeled

  3. 2 packages (1 pound each) frozen mixed vegetables, such as green beans, potatoes, onions and red bell peppers, thawed and drained

  4. 1 teaspoon dried dill weed

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon black pepper

  7. 1 package (11 ounces) refrigerated breadsticks

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Heat soup in medium ovenproof skillet over medium-high heat 1 minute. Add shrimp; cook and stir 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 3 minutes .

  2. Unwrap breadstick dough; separate into 8 strips. Twist strips and arrange attractively over shrimp mixture in crisscross pattern, cutting to fit skillet. Press ends of dough lightly to edge of skillet to secure. Bake 18 minutes or until crust is golden brown and shrimp mixture is bubbly.


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