Curried Shrimp Pancakes
1 pound fresh or frozen shrimp, peeled and deveined
1/2 cp finely chopped celery
1/4 cp chopped onion
1/4 cp margerine or cooking oil
1 1/2 cps chopped raw apple
1/4 cp seedless raisins
1/2 tsp curry powder
1 can (10 3/4 oz) condensed cream of shrimp soup
12 thin pancakes
1/4 cp half and half (half milk, half cream)
1 tsp lemon juice
1 - Thaw shrimp if frozen.
2 - Chop half shrimp into small pieces.
3 - Cut remaining shrimp in half lengthwise.
4 - Cook celery and onion in margerine or cooking oil until tender but not brown.
5 - Add apple, chopped shrimp, raisins and curry powder.
6 - Stir and heat thoroughly.
7 - Add 1/2 cp undiluted condensed soup; mix well and heat.
8 - Spoon equal amounts of filling (about 3 tablespoons) on each pancake and roll up.
9 - Arrange rolls on heatproof platter or shallow baking dish.
10 - Cover with aluminum foil, crimping to edges of dish.
11 - Heat in a preheated 350 degree oven about 15 minutes or until serving temperature.
12 - Combine remaining shrimp, soup and half and half; heat.
13 - Strir in lemon juice.
14 - Serve over pancakes.
Combine ingredients. Beat until smooth. Bake on
lightly greased hot griddle, using 3 tbsp
of batter for each. Turn pancake when edges are dry
and top is bubbly. Brown on 2nd side.
Makes 12 pancakes