Patty Shells With Shrimp Filling
|Beef broth||1 Cup (16 tbs)|
|Frozen shrimp||6 Ounce, thawed|
|Canned mushrooms||4 Ounce|
|Canned asparagus||8 Ounce|
|Heavy cream||3 Tablespoon|
|Dill weed||1⁄2 Teaspoon, dried|
|Lemon juice||4 Teaspoon|
Bake patty shells in toaster oven, following directions on package.
Melt butter in saucepan; stir in flour; gradually add beef broth, stirring constantly.
Add shrimp, mushrooms, and asparagus.
Heat for 10 minutes.
Season to taste with salt and pepper.
Remove from heat.
Stir in cream, dillweed, and lemon juice.
Remove patty shells from oven, fill with stuffing, and garnish with any leftover shrimp and or mushrooms and parsley sprigs.