D. Babin - Lafayette, LA
1 lb. small shrimp - chopped
1 sm. onion chopped
2 boxes frozen chopped spinach - thawed and drained
1 1/2 cups sliced fresh button mushrooms
8 oz. Monterey Jack cheese, grated
2 Tbs. Parmesan cheese
1/2 cup cream of celery soup
1 tsp. lemon juice
2 - 8oz. cans Pillsbury Crescent Rolls
1/4 tsp. liquid crab boil
2 oz. jar of chopped pimentos
2 fresh garlic cloves pressed
1 egg white
Salt to taste
Preheat oven to 350ºF. Drain spinach thoroughly. Sauté peeled shrimp with 1/2 of pimentos and 1 pressed garlic clove. Cook 5 minutes or until shrimp are done. Chop shrimp mixture with food chopper and set aside.
Sauté onions, mushrooms, remaining garlic and pimentos for 5 minutes. Remove from heat and add shrimp mixture, drained spinach, both cheeses, celery soup, lemon juice and liquid crab boil. (Adding salt to taste is optional). Mix thoroughly.
On a 15" round baking stone arrange crescent triangles in a circle with bases overlapping near center, points hanging down over stone. Scoop out medium size scoops of mixture evenly over bases. Bring points up and over mixture and tuck under bases near center. Brush with egg white and bake 25 - 30 minutes or until golden brown.
