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Category: Seafood
Prep Time: Cook Time: Total Time:
1 (8 oz) can refrigerated crescent roll dough
1/4 cup Spicy Brown Mustard
2 tbsp mayonnaise
2 tbsp diced pimientos
1 tsp prepared horseradish
1 egg white
16 medium shrimp (about 1/2 pound), cooked and cleaned
Lemon and dill sprigs, for garnish
Separate dough into 8 triangles; cut each in half crosswise to make a total of 16 triangles. Place on large ungreased baking sheet.
In medium bowl, combine mustard, mayonnaise, pimientos and horseradish. Beat egg white until soft peaks form; fold into mustard mixture. Spread about 1 tbspful mixture on each triangle; top each with a shrimp.
Bake at 375 for 12 to 15 minutes or until golden. Serve warm garnished with lemon and dill if desired.
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SHRIMP TOAST PARISIAN
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 (8 oz) can refrigerated crescent roll dough
1/4 cup Spicy Brown Mustard
2 tbsp mayonnaise
2 tbsp diced pimientos
1 tsp prepared horseradish
1 egg white
16 medium shrimp (about 1/2 pound), cooked and cleaned
Lemon and dill sprigs, for garnish
Separate dough into 8 triangles; cut each in half crosswise to make a total of 16 triangles. Place on large ungreased baking sheet.
In medium bowl, combine mustard, mayonnaise, pimientos and horseradish. Beat egg white until soft peaks form; fold into mustard mixture. Spread about 1 tbspful mixture on each triangle; top each with a shrimp.
Bake at 375 for 12 to 15 minutes or until golden. Serve warm garnished with lemon and dill if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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