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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Now this was originally given to me by a fellow chef, and although I liked it, it lacked spice for me. Well he also used a fresh dough which was his secret weapon was good but I don't always have time. Now here is the funny part of the story ... Well, I have been making these for years and never thought to ask him where he got the recipe, but he was proof reading my cookbook which has this recipe in it, and he told me that the original recipe was created from a friend of his who worked for Pillsbury. So after posting a crescent recipe on here this am, I thought to look at the Pillsbury site, and guess what? ... there was the recipe. So I guess I'm not the only one who liked it. And after a few changes over the years, this is my version. So Mark ... if you really created this back when you were at Pillsbury. Thank you. Many of my catering clients would like to say thanks and thank you from me for making my life easier. This is great for a quick potluck, dinner party, football party, or pretty much any occasion. These go great at BBQ's because they do not need to be served hot. Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
30 medium shrimp (cooked and chopped fine) |
1/4 teaspoon sesame oil |
1/2 teaspoon lime juice |
salt |
pepper |
3 tablespoons cream cheese |
1 teaspoon soy sauce |
1 scallion, chopped fine |
1/2 teaspoon minced garlic |
1/4 teaspoon ground ginger |
1 pinch red pepper flakes |
1/4 teaspoon fresh cilantro |
1/2 cup mango preserves (if you can't find mango, use apricot. smuckers makes a mango jam or preserves which will work just f) |
5 tablespoons sesame seeds |
Directions:
1. Shrimp Filling - Now I took advantage of my grocery store. I just asked them to steam my shrimp - Easy. Come home and peel and remove the tails and then chop them up fairly well. Now even though they are already cooked, I like to toss mine with a pinch of salt and pepper, lime juice, and just a 1/4 teaspoon of sesame oil (it is very potent, go easy). Just set to the side.
2. Cream Cheese Spread - Mix the cream cheese, soy, scallion, ginger, garlic, red pepper flakes, and cilantro then set to the side.
3. Rolls - Lay out the crescent rolls. One (1) pack is 8 rolls, but after laying them flat, I cut from top to bottom through each row of triangles or individual rolls, which will give you 16 triangles for these small appetizers.
4. Stuff - Now, on each small triangle, spread with some of the cream cheese mixture, and then with the shrimp and roll up like a crescent roll.
5. Bake - Oven to 375 and then lay each roll on a baking sheet lined with parchment paper or you can put them directly on the baking sheet if you want. The parchment just makes for easy clean up. Put in the oven and start to bake. After 5 minutes, melt the mango or apricot preserves in the microwave on medium low in a small cup for just 30 seconds until is thins out and it is easy to brush on the rolls. Brush 3/4 of the preserves on the rolls and then sprinkle on the sesame seeds. Continue to bake under golden brown. About another 10-12 minutes. Remove and drizzle with any leftover preserves.
6. Perfect savory bite size shrimp appetizers. When I serve this at parties I usually thin slice a mango with some cilantro and lime slices so people know what all the flavor are.
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