Best Shrimp Crescents Recipes

SHRIMP CRESCENT BITES

Steps:

• Heat oven to 375°F. Unroll dough into 1 long rectangle; gently press perforations to seal. Place curry powder in small strainer. Shake strainer to sprinkle dough with curry powder; sprinkle evenly with coconut.
• Starting with one long side, roll up dough, jelly-roll fashion. With serrated knife, cut roll into 24 slices; place, cut side down, on ungreased cookie sheet.
• Bake at 375°F. for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
• To serve, top each appetizer with 1/2 teaspoon apricot preserves and 1 shrimp. Garnish each appetizer with cilantro sprig.

SHRIMP PUFFS

Steps:

• Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray.
• Unroll crescent rolls and press dough into one large rectangle.
• Cut rectangle into 24 squares. Press dough squares into muffin cups, pushing around to fit.
• Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough.
• Bake for 15 minutes or until golden and bubbling.

SHRIMP PUFFS

Steps:

• Heat oven to 375°F.
• Mix cream cheese and cocktail sauce in medium bowl until blended. Stir in shrimp.
• Unroll crescent roll dough; separate dough from each can into 8 triangles. Spoon shrimp mixture onto centers of dough triangles. Fold dough over filling to completely enclose filling; press edges together to seal. Place on baking sheet.
• Bake 12 to 15 min. or until golden brown.

SHRIMP CRESCENT APPETIZERS

Steps:

• Preheat oven to 350*.
• Seperate crescent roll dough into 8 triangles. Cut each triangle in half. Place 1 cooked shrimp in center of each small triangle; top with cocktail sauce. Fold into crescent shape; moisten sides with water; crimp sides in a decorative pattern.
• Bake for 12 minutes or until golden brown and slightly puffed.

CRESCENT CITY SHRIMP AND GRITS

Steps:

• For Grits:.
• Saute sausage in a medium saucepan just until hot, and some oil is released.
• Add water, bring to a boil, add salt and grits. Cook until thick and soft.
• Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
• For Shrimp:.
• Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
• Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
• Add garlic and cook a few moments more, stirring constantly.
• Add shrimp and wine and cook until nice and pink, but still tender.
• To serve:.
• Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.