Total Time
15mins
Prep 10 mins
Cook 5 mins

A little like Louisiana pistolettes without the spiciness, this simple dish is pure comfort food. Small portions might make a nice appetizer. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 1 12 cups shrimp, cooked and peeled
  • 6 rye rolls
  • White Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 1 cup light cream

Directions

  1. Place rye rolls in the oven to warm.
  2. Melt the butter in a saucepan; add the flour and seasonings and stir until incorporated.
  3. Add the light cream and cook until thick, stirring constantly.
  4. Add shrimp and heat.
  5. Cut rolls open and scoop our some of the center; fill with creamed shrimp.
  6. Serve very hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a