This recipe tastes equally good if you substitute tuna for shrimp. This makes it less expensive and especially convenient when shrimp is unavailable.
- 4 frozen SARA LEE All-Butter Croissants
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 3/4 teaspoon curry powder
- 1/4 cup all-purpose flour
- 11/2 cups half and half or milk
- 1/4 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1/3 cup light or dark raisins
- 10 ounces medium shrimp, cooked, OR
- 1 can (61/2 ounces) tuna, drained and flaked
- Chopped peanuts OR sliced green onion tops, optional
Steps in preparation:
- Cut frozen croissants in half lengthwise; leave together.
- Heat frozen croissants on ungreased baking sheet in preheated 325° F oven 9 to 11 minutes.
- Sauté onion and celery in butter.
- Stir in curry powder; cook 1 minute.
- Stir in flour; heat until bubbly.
- Stir in half and half, ginger, and lemon juice.
- Cook over low heat, stirring until thickened.
- Stir in raisins and shrimp.
- Heat 2 to 3 minutes longer.
- Serve spooned over croissant bottom halves.
- Garnish with peanuts, if desired.
- Top with remaining croissant halves.
- Makes 4 servings.
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