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Add a photoServings: 4
Ingredients
- 6 ounce. pkg. frzn shrimp, thawed, rinsed & liquid removed or possibly 24 lg. cooked shrimp, rinsed & liquid removed
- 1 garlic clove, chopped
- 1 tbsp. chopped fresh parsley
- 1/4 teaspoon warm pepper sauce
- 1 tbsp. olive or possibly vegetable oil
- 8 ounce. can Pillsbury refrigerated quick crescent dinner rolls
- 2 tbsp. grated Parmesan cheese
- Cocktail sauce
Directions
- Heat oven to 375 degrees. In medium skillet over medium-high heat, stir fry shrimp, garlic, parsley and warm pepper sauce in oil for 1 minute. Remove from heat.
- Remove dough from can in rolled sections; don't unroll. Cut each roll into 12 slices; place, cut side down, 1 inch apart on ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 tsp. shrimp mix or possibly 1 large shrimp on flattened half of each slice. Fold remaining half of dough slice over shrimp; don't seal (openings may occur between dough layers). Sprinkle each with Parmesan cheese.
- Bake at 375 degrees for 11-13 min or possibly till golden. Serve hot with cocktail sauce. 24 appetizers.
- Tips:
- A 4 1/2 oz can medium or possibly large shrimp, rinsed and liquid removed, can be substituted for frzn shrimp.
- A mix of 1 Tbsp. melted butter, 1 tsp. chopped fresh parsley and 3 to 4 drops garlic juice can be brushed on baked shrimp shells in place of Parmesan cheese.
- To make ahead, prepare as directed above. Cover; chill for up to 2 hrs. Bake as directed above.
- To reheat, wrap loosely in foil; heat at 350 degrees for 8-12 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 60 | 26% |
| Total Fat 6.71g | 8% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.33g | |
| Cholesterol 67mg | 22% |
| Sodium 668mg | 28% |
| Potassium 104mg | 3% |
| Total Carbs 28.45g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.51g | 3% |
| Protein 13.43g | 21% |
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