Butter Shrimp Scrolls
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||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|
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.
Serving size: Complete recipe
Calories 2561 Calories from Fat 1125
% Daily Value*
Total Fat 128 g197.3%
Saturated Fat 69.9 g349.4%
Trans Fat 0 g
Cholesterol 775.8 mg258.6%
Sodium 4110.1 mg171.3%
Total Carbohydrates 246 g82%
Dietary Fiber 19.3 g77.2%
Sugars 21.6 g
Protein 111 g221.7%
Vitamin A 140.1% Vitamin C 70.8%
Calcium 233.4% Iron 250%
*Based on a 2000 Calorie diet