Ingredients
- 1 can crescent roll dough
- 1 4-1/2-oz. can shrimp
- 1/3 cup mayonnaise
- 1 TBS finely chopped celery
- 2 tsp. snipped green onions or chives
- 1/2 tsp. mustard
- 1/2 tsp. cream-style horseradish
Directions
Wash and drain shrimp. Separate dough into 8 triangles. Cut each in half to form 16 triangles. Place on an ungreased cookie sheet. Beat egg white until soft peaks form. Fold mayonnaise, celery, onion mustard, and horseradish into egg white. Spread mixture on triangles; top with 2 shrimp. Bake in a 375 degree oven for 15 to 18 minutes. Serve warm. Makes 16 appetizers.
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Submitted 6/13/05.
Source: Gourmet Treasury cookbook
Submitted By: tc c
tcluvs@icqmail.com
puffy shrimp