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Shrimp Long Cake

Party.Freak's picture
  Frozen peas and onions 10 Ounce (1 package)
  Fresh mushrooms 1⁄4 Pound, sliced
  Butter/Margarine 3 Tablespoon
  Water 2 Tablespoon
  Frozen shrimp soup 10 1⁄4 Ounce (1 can)
  Curry powder 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Frozen cleaned shrimp 7 Ounce (1 package)
  Refrigerated crescent rolls 1 Pound (1 package)

About 30 minutes before supper:
1. In covered saucepan simmer peas with onions, mushrooms, butter, and water about 10 minutes, or until tender.
2. Meanwhile, heat shrimp soup with curry powder, milk, and shrimp until soup is hot and shrimp are heated. Combine pea and shrimp mixtures.
3. Meanwhile, start heating oven to 375°F.
4. Unroll refrigerated rolls; place, side by side, on cookie sheet.
5. Bake until brown about 10 minutes. Now, on deep platter, place shrimp and pea mixture, with baked roll rectangles, side by side, on top.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2362 Calories from Fat 1192

% Daily Value*

Total Fat 133 g205.1%

Saturated Fat 53.7 g268.4%

Trans Fat 0 g

Cholesterol 1238.6 mg412.9%

Sodium 4544.6 mg189.4%

Total Carbohydrates 173 g57.6%

Dietary Fiber 22.9 g91.5%

Sugars 66 g

Protein 129 g258.5%

Vitamin A 52.5% Vitamin C 70.9%

Calcium 62.5% Iron 82.1%

*Based on a 2000 Calorie diet

Shrimp Long Cake Recipe