Golden Shrimp Shells

Adapted from Pillsbury W-S Journal Recipe can be made ahead: prepare as recipe directs, but instead of baking immediately, cover and refrigerate up to 2 hours. Then uncover, and bake as directed below.

Yield: 24 servings ( Serving Size: appetizers )
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Ingredients

  • Cocktail sauce
  • 1 tablespoon(s) finely chopped fresh parsley
  • 1-1/2 cup(s) frozen cooked salad shrimp, thawed, rinsed and drained (from a 7-ounce bag)
  • 1 clove(s) garlic, chopped
  • 1 tablespoon(s) grated Parmesan cheese
  • 1/4 teaspoon(s) hot pepper sauce
  • 1 tablespoon(s) olive or vegetable oil
  • 1 8-oz. can(s) refrigerated crescent dinner rolls

Preparation

  1. 1. Heat oven to 375 degrees. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Stir-fry shrimp, parsley, pepper sauce and garlic in oil 1 minute. Immediately remove from heat.
  2. 2. Remove dough from can in 2 rolled-up sections; do not unroll. Cut each roll into 12 slices; place 1 inch apart, cut side down, on ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 teaspoon shrimp mixture on flattened half of each slice. Fold remaining half of dough slice over shrimp; do not seal. (It's OK to have openings between dough layers.) Sprinkle with Parmesan cheese.
  3. 3. Bake 11 to 13 minutes or until golden brown. Serve warm with cocktail sauce.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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