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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 24 |
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Found this in a holiday mini-cookbook while cleaning out old cookbooks. I've been hungry for shrimp lately and just may have to try soon. Ingredients:
24 medium fresh shrimp, uncooked |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
2 tablespoons butter |
1 teaspoon dried thyme leaves |
1/2 teaspoon dried marjoram |
Directions:
1. Heat oven to 375*.
2. Peel and devein shrimp; rinse and pat dry.
3. Separate dough into 8 triangles. Cut each triangle lengthwise into 3 triangles.
4. Melt butter in small saucepan; stir in thyme and marjoram. Dip each shrimp into butter mixture.
5. Place shrimp on shortest side of triangle; roll up, starting at the shortest side and rolling to opposite point.
6. Place, point side down, on ungreased cookie sheet. Brush pastries with any remaining butter mixture.
7. Bake at 375* for 10 to 12 minutes or until shrimp are bright pink and pastries are golden brown.
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