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“This recipe came from the Potluck Cookbook. I haven't made this yet but I will soon.”

Ingredients Nutrition

  • 1 (10 1/2 ounce) cancondensed cream of shrimp soup, undiluted
  • 1 (12 ounce) packagefrozen peeled uncooked medium shrimp
  • 2 (1 lb) packages frozen vegetables, thawed and drained
  • 1 teaspoon dried dill weed
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 (11 ounce) can refrigerated breadstick dough


  1. Preheat oven to 400 degrees. 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 doug, separate into 8 strips. Twist strips, cutting to fit skillet. Arrange arrtactively over shrimp mixture in crisscross pattern. 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.

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