1 pkg. frozen patty shells
1 can cream of shrimp soup
1 c. cooked frozen peas and onions
1/4 tsp. dill weed
1 (5 oz.) can shrimp, drained and rinsed
1/3 c. milk

Bake patty shells as directed on package. Combine soup, milk, and dill weed. Heat over low heat until sauce simmers. Add shrimp and peas and onions. Heat thoroughly. Fill patty shells. Serve 6.