Golden Shrimp Shells

posted by Sue Freeman 11-16-98 12:28 PM
Golden Shrimp Shells

1 tablespoon olive oil
1/2 lb. frozen shrimp, thawed, rinsed and patted dry
can use 24 large shrimp
1 tablespoon finely chopped fresh parsley
1/4 tsp hot pepper sauce
1 clove garlic, minced
1 can pillsbury crescent dinner rolls
2 tablespoon grated parmesean cheese
1/2 cup cocktail sauce

Heat oven to 375.

Heat oil in skillet until hot. Add shrimp and next three ingredients. Cook and stir l minute. Remove from heat.

Remove dough from can in rolled sections. Do not unroll. Cut each roll into 12 slices and place cut side down 1 inch apart on ungreased cookie sheet.

Presh HALF of each dough slice to flatten. Place either l teaspoon of shrimp mixture or l large shrimp o flattened half of each slice.

Fold remaining half of dough over the top of the shrimp or mixture. Do not seal. Sprinkle each with parmesean cheese.

Openings may occur.. that is ok.

Bake for 11 to 13 minutes or until golden brown. Serve with cocktail sauce.

Can make ahead and placed in fridge before baking up to 4 hours ahead.

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