Butter Shrimp Scrolls Recipe

Summary

MethodBakedMain IngredientFish

Ingredients

 
2 cups All Purpose Flour
 
4 teaspoons baking powder
 
1/4 teaspoon salt
 
1/2 cup Butter
 
2 tablespoons finely grated carrot
 
2 tablespoons parsley flakes
 
2/3 cup plus 1/2 cup milk
 
2 (4 1/2 ounce) cans shrimp
 
2 hard-cooked eggs
 
10-ounce can frozen cream of shrimp soup, thawed
 
3 tablespoons tomato sauce

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.

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