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.