Butter Shrimp Scrolls Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Carrot | 2 Tablespoon, finely grated | |
| Parsley flakes | 2 Tablespoon | |
| 2/3 cup plus 1/2 cup milk | ||
| Shrimp | 2 Can (10oz) | |
| 2 hard-cooked eggs | ||
| 10-ounce can frozen cream of shrimp soup, 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.
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.
Chef
