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Butter Shrimp Scrolls

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 4 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Grated carrot 2 Tablespoon
  Parsley flakes 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Canned shrimp 9 Ounce (Two 4 1/2 Ounce Cans)
  Hard cooked egg 2
  Frozen cream of shrimp soup 1 Can (10 oz), thawed
  Tomato sauce 3 Tablespoon
Directions

Combine dry ingredients in mixing bowl; cut in butter until mixture is the size of small peas.
Add carrot, parsley and 2/3 cup milk; stir until dough clings together.
Roll out on floured surface to a 14x10-inch rectangle.
Drain shrimp; reserve 6 or 8 for garnish.
Chop remaining shrimp and sprinkle over dough.
Starting with 14-inch side, roll up jelly roll fashion; seal edges and ends.
Place on ungreased cookie sheet.
Bake at 350° for 40 to 45 minutes until light golden brown.
Garnish with reserved shrimp and egg slices; serve with sauce.
To make sauce: prepare soup as directed, using 1/2 cup milk and tomato sauce.
Reserve 2 slices of egg; chop remainder and add to soup.

Recipe Summary

Method: 
Baked
Ingredient: 
Fish

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